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

Beat egg whites until stiff. Set aside. Cream butter and Crisco. Add sugar gradually, beat until stiff. Add egg yolks one at a time. Beat well. Add flour and soda gradually with buttermilk. Stir in vanilla, add nuts and coconut. Fold in egg whites. Grease and flour 3 (9 inch) pans. Bake at 350 degrees for 25 to 30 minutes. Can use 9 x 13 inch pans.

ICING:

1 (8 oz.) cream cheese
1/2 stick butter
1 box powdered sugar
1/2 c. nuts
1 tsp. vanilla

Let cream cheese and butter soften. Mix together well. Add sugar and vanilla (add enough milk to thin). Nuts may be mixed in icing or put on top of cake.