2 c. flour
1 tsp. baking soda
1/2 c. butter
1/2 c. shortening
2 c. sugar
5 eggs, separated
1 tsp. vanilla
1 c. buttermilk
1 1/2 c. coconut
1 c. pecans

Sift flour and baking soda. Cream butter, shortening and sugar in mixing bowl until light and fluffy. Add 5 egg yolks, beat well. Blend 1 teaspoon vanilla. Add dry ingredients alternately with 1 cup buttermilk to creamed mixture beating well after each addition. Stir in coconut and pecans.

Beat egg whites in separate bowl until stiff peaks form, then fold into mixture. Pour batter into 3 greased and floured pans. Bake at 350 degrees for 25 minutes.