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

Preheat oven to 350 degrees. Grease and lightly flour three 8 inch round cake pans.

Beat egg whites until stiff and set aside. Cream butter and shortening. Add sugar and beat well. Add egg yolks one at a time. Sift flour and soda together, and add to sugar and shortening mixture alternately with buttermilk.

Blend in vanilla, then coconut and nuts. Fold in stiffly beaten egg whites. Divide batter among 3 prepared pans and bake for 25 minutes. Cool on wire racks. Layer and frost with Cream Cheese Frosting (recipe follows).

CREAM CHEESE FROSTING:

2 (8 oz.) pkgs. cream cheese, softened
1/4 c. butter, softened
2 c. confectioners' sugar
1 tsp. vanilla
1/2 c. chopped pecans

Cream the cream cheese and butter together. Gradually add confectioners' sugar. Add vanilla, then nuts. Spread frosting between each layer of cake and over top and sides.

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