1/2 c. shortening
1/2 c. butter
1 2/3 c. sugar
6 eggs, separated
2 c. flour
2 c. shredded coconut
1/2 c. maraschino cherries
1/4 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
3/4 tsp. vanilla
1/4 tsp. butter flavoring
1 c. chopped pecans

Cream shortening, butter and sugar until light and fluffy. Add egg yolks one at a time; beat well after each. Mix dry ingredients (flour, salt and soda). Add buttermilk alternately with dry mixture, ending with flour. Stir in flavorings, coconut, pecans and cherries.

Beat egg whites with cream of tartar until stiff and fold into cake. Bake in 2 (8-inch) pans which have been greased and floured. Bake 30 minutes at 350 degrees. Frost with cream cheese frosting.