1 stick butter
1/2 c. Crisco shortening
2 c. sugar
5 egg yolks
2 c. sifted flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can coconut
1 c. chopped pecans
5 egg whites, beaten stiff

Using electric mixer, beat butter and shortening; add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together and add alternately with buttermilk, still using electric mixer. Add vanilla, coconut and pecans. Fold in beaten egg whites. Pour into 3 greased and lined 8 or 9-inch cake pans and bake in 350 degree oven for 45 minutes or until sides break loose from pan. Remove cake from oven. Set on wire rack to cool before removing from pan.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 box confectioners' sugar
1 tsp. vanilla
Chopped pecans, if desired

Cream cheese and butter together using electric mixer. Add sugar and vanilla. Beat well. Frost cake and sprinkle sides and top with chopped pecans.