2 c. sugar
1 stick butter
1/2 c. shortening
5 egg yolks
2 c. plain flour
1 tsp. baking soda
1 c. buttermilk
1 sm. can coconut
1 c. chopped pecans
1 tsp. vanilla
5 egg whites

FROSTING:

1 box powdered sugar
1 (8 oz.) cream cheese, at room temperature
1 stick butter, at room temperature
1 tsp. vanilla

Cream sugar, butter, and shortening. Add egg yolks, flour, soda, and buttermilk. Mix well. Blend in coconut, pecans, and vanilla. Beat egg whites until stiff and fold into cake batter. Makes 3 layers. Bake at 350 degrees for 25 minutes.

FROSTING:

Add sugar a little at a time to cream cheese and butter and vanilla last. Add coconut and pecans, if desired.