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

Cream butter and shortening; add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternating with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into three greased and floured 8" cake pans. Bake at 350 degrees for 25 minutes.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
Chopped pecans

Beat cream cheese and butter until smooth. Add sugar; mix well. Add vanilla and beat until smooth. Ice cake and sprinkle with pecans.