CAKE:

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

Combine soda and buttermilk; let stand. Beat egg whites. Cream together butter, shortening, vanilla, sugar and egg yolks. Add egg yolks one at a time. Add buttermilk and flour alternately. Fold in egg whites. Add pecans and coconut. Bake at 350 degrees for 30 minutes or until done. Makes 3 or 4 layers.

FROSTING:

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

Cream together cream cheese and butter, then add powdered sugar and vanilla. Add pecans and coconut. Fill and ice cooled layers of cake.