1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
1 sm. can angel flake coconut
1 c. chopped pecans
5 egg whites, stiffly beaten
Cream cheese

Cream butter and shortening; add sugar and beat until mixed. Alternately add buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into three greased and floured 8 inch pans. Bake at 350 degrees for 25 minutes or until cake tests done.

FROSTING:

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