1 cup chopped pecans
1/2 cup (1 stick) butter
1/2 cup shortening
1 1/2 cups granulated sugar
1/2 cup light brown sugar
5 eggs, separated
1 tbsp. vanilla
2 cup all-purpose flour
1 tsp. baking soda
1 cup buttermilk
1 cup sweetened coconut

Beat butter and shortening until fluffy; gradually add granulated and brown sugars, beating well.

Add egg yolks 1 at a time. Add vanilla. Combine flour and baking soda add to butter mixture alternately with buttermilk, beginning and ending flour mixture. Stir in pecans and coconut.

Beat egg whites and fold into batter. Pour batter into 3 cake pans.

Bake at 350°F for 23 to 25 minutes or until done.

Caramel Frosting:

1 cup (2 sticks) butter
2 cup light brown sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
1 (1 lb.) box powdered sugar

Melt butter and brown sugar and evaporated milk. Cook 2 minutes. Stir constantly and remove from heat.

Add vanilla and pour over powdered sugar beat until smooth.

Cream Cheese Frosting:

1/4 cup (1/2 stick) butter
4 oz. cream cheese (1/2 pkg.)
2 cups powdered sugar
1 teaspoon vanilla

Beat butter and cream cheese until creamy. Add powdered sugar and vanilla. Spread caramel frosting between layers and on top, spread cream cheese frosting over sides of cake.

Submitted by: Jimmy