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

Cream butter and shortening. Add sugar; beat until mixture is smooth. Add egg yolks and beat well. Combine flour, soda and salt. Add to cream mixture. Alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in egg whites, which have been stiffly beaten. Pour into 3 or 4 (9 inch) greased and floured cake pans. Bake at 325 degrees for 25 minutes or until cake when tested is done.

CREAM CHEESE FILLING:

1 pkg. cream cheese, softened (8 oz.)
1/2 stick butter, softened
1 box powdered sugar
1 tsp. vanilla

Mix together until smooth. Spread on layers. Sprinkle with nuts or coconut or both.