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

Separate eggs; beat egg yolks. Add sugar, butter, and shortening; mix well. Add flour, buttermilk, soda, coconut, pecans, and vanilla. Beat egg whites; fold in. Pour into 3 round cake pans.

Bake at 350°F for 30 to 35 minutes.

Italian Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 tsp. vanilla
1 box confectioners sugar
1 small can Angel Flake coconut
1 c. pecans, finely chopped

Combine all ingredients, except pecans; beat to a spreading consistency. Add pecans; frost cooled cake between layers and on top.