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

Cream together butter, Crisco and sugar until well blended. Add 5 egg yolks one at a time. Refrigerate egg whites. Add flour, baking soda and salt gradually with buttermilk to mixture. Stir in vanilla, coconut and nuts. Beat egg whites until stiff. Gently fold into mixture. Divide and pour into 3 round 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool.

ICING:

8 oz. cream cheese
1 box powdered sugar
1 tbsp. of warm water
1/2 stick of butter
1 tsp. vanilla

Mix until smooth. Ice cooled cake one layer at a time. Sprinkle with a few nuts on top.