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

Icing:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla
finely chopped pecans (optional)

Preheat oven to 325°F. Combine soda and buttermilk and let stand. Beat egg whites until stiff. Cream sugar, butter and shortening. Add egg yolks, one at a time, beating well. Add buttermilk alternately with flour to creamed mixture. Add vanilla; fold in egg whites. Stir in pecans and coconut.

Bake in 3 layer pans 25 to 30 minutes (I line pans with waxed paper, then grease and flour) or in a tube pan for 45 to 50 minutes. Cool completely and frost.

Cream together cream cheese, stick butter, powdered sugar and vanilla. Spread over cooled cake. For an added touch, sprinkle finely chopped pecans on top of cake.