2 c. sugar
1/2 c. (1 stick) butter
1 tsp. baking soda
5 eggs, separated
1 c. chopped pecans
1/2 c. Crisco shortening
2 c. all-purpose flour
1 c. buttermilk
2 c. coconut
1 tsp. vanilla

Combine baking soda and buttermilk and let stand a few minutes. Cream sugar, butter, Crisco and add egg yolks one at a time. Beat well after each addition. Add buttermilk alternately with flour to cream mixture. Stir in vanilla. Beat egg whites stiff but not dry. Fold into batter gently. Mix in pecans and coconut. Pour into 3 (9-inch) cake pans or one 13x9-inch glass dish.

Bake at 325°F until firm.

Frosting:

1 (8 oz.) pkg. cream cheese, softened
1 (1 lb.) box confectioners' sugar
1 tbsp. Karo white syrup
1/2 c. (1 stick) butter, softened
1 tsp. vanilla

Cream cheese and butter well. Add vanilla and Karo syrup, then beat in sugar a little at a time until spreading consistency. Do not over beat.