CAKE:

1 c. buttermilk
1 tsp. baking soda
5 eggs, separated
2 c. sugar
1 stick butter
1/2 c. shortening
2 c. sifted flour
1 tsp. vanilla
1 c. chopped nuts
1 sm. can coconut

ICING:

8 oz. cream cheese
1 stick butter
1 tsp. vanilla
1 lb. powdered sugar

Preheat oven to 325 degrees. Combine soda and buttermilk and let stand. Beat egg whites until stiff. Cream butter and shortening. Add egg yolks one at a time, beating well after each. Add buttermilk alternately with flour to cream mixture. Stir in vanilla. Fold in egg whites gently. Stir in pecans and coconut. Bake in three 9 inch greased and floured pans. Bake at 325 degrees for 25 minutes. Frost cool cake.

FROSTING: Cream cheese and butter well and add vanilla. Beat in sugar a little at a time until spreading consistency.