2 sticks butter
2 c. sugar
5 eggs, separated
2 c. all purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can coconut
1 c. chopped pecans

Cream sugar and butter until fluffy. Add egg yolks. Sift flour and soda. Add flour alternately with buttermilk, beginning and ending with flour. Add coconut, nuts, and vanilla. Fold in egg whites stiffly beaten. Bake in 3 layers at 325 degrees for 30-35 minutes. Top with following frosting:

CREAM CHEESE FROSTING:

8 oz. cream cheese
1/2 stick butter
1 box confectioner's sugar
2 tsp. vanilla
1/2 c. chopped pecans or more to taste

Have cheese and butter at room temperature and cream together. Mix in sugar, blending well. Add vanilla and beat until thoroughly mixed. Spread between layers, on top and on sides of cake. Sprinkle chopped pecans over each layer and on top and sides of cake.