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

Cream butter and shortening. Add sugar and beat until mix 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 nuts. Fold in stiffly beaten egg whites. Pour into 3 (8 inch) greased and floured pans. Bake at 350 degrees for 25 to 30 minutes or until cake tests done. Let cool and frost.

FROSTING:

1 (8 oz.) pkg. cream cheese
1 box powdered sugar
1/2 stick butter

Beat cream cheese and butter until smooth. Add sugar and vanilla. Spread on cake. Sprinkle with pecans.