2 c. self-rising flour
2 c. sugar
1 c. shortening
5 eggs, separated (reserve egg whites--beat until stiff)
1 c. buttermilk
1 tsp. vanilla
1 1/3 c. coconut
1 c. nuts

Beat sugar and shortening until fluffy. Add egg yolks and vanilla. Add flour and buttermilk, mix well. Add chopped pecans and fold in beaten egg whites. Fold until all ingredients are mixed. Bake in 3 layer pans. Bake at 300 degrees for 20 minutes.

FROSTING:

4 c. powdered sugar
1 (8 oz.) pkg. cream cheese
3 tbsp. butter, softened
1 tsp. vanilla
2 to 3 tsp. milk
1/2 c. pecans

Mix and frost all sides of cake.