1 stick butter
3/4 c. Crisco

Let both of these soften to room temperature.

2 c. sugar
2 c. cake flour
1 tsp. baking soda
1 sm. angel flake coconut
2 c. crushed pecans (chopped pecans)
5 eggs
2 tsp. vanilla
1 c. buttermilk

FROSTING:

1 (8 oz.) pkg. Philadelphia cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla flavor

Before I begin to mix I chop the pecans, sift flour and baking soda, grease and flour cake pan, open the coconut, and separate egg yolks from whites.

In a mixing bowl place butter, Crisco and sugar and cream, then add egg yolks. Beat until lightly, then add flour (I always add flour in 3 parts, 1/3 flour and 1/3 buttermilk and I beat about 3 to 4 minutes for each part). After all flour has been added, I add coconut and pecans and flavor. Then I beat egg whites until stiff and fold into batter, then pour into either 1 large long cake pan or 3 layer cake pans.

Bake at 350 degrees for about 40 minutes depending on oven.

FROSTING: Put stick of butter and Philadelphia cream cheese into bowl; soften to room temperature. Add whole box of powdered sugar. Beat with mixer. Add flavor and spread over cool cake.