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

Put soda in buttermilk. Let set. Beat egg whites. Cream shortening, butter and sugar together well. Add egg yolks and mix well. Add buttermilk and flour alternately. Mix well. Add flavoring. Fold in egg whites, coconut and pecans. Bake in 3 (9 inch) cake pans at 325 degrees until done. Let cool.

ICING:

1 (8 oz.) pkg. cream cheese
1 stick butter
1/2 c. coconut
1 lb. confectioners sugar
1 tsp. vanilla
1/2 c. pecans, chopped

Mix cream cheese and butter well. Add sugar and vanilla. Mix well. Spread thin layer of mixture between each layer and sprinkle pecans and coconut on mixture. Spread remainder of mixture on cake. Sprinkle remaining pecans and coconut on top and sides.