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

Cream butter, Crisco, and sugar. Add the egg yolks and beat well. Add soda to the buttermilk. Add flour and milk alternately to the mixture. Add the pecans, coconut, and vanilla. Beat the egg whites until stiff and fold them in. Bake in 3 (8 inch) round pans that you have greased and floured. Bake at 350 degrees until done.

Frost with: 1/2 stick butter 1 box powdered sugar 1 tsp. vanilla A little milk

Soften the cream cheese and butter. Cream them together and add vanilla. Mix in the sugar and add a little milk until it is spreading consistency. Fill between the layers and frost the cake. Let the cake get real cool before frosting.