1 stick butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 sm. can flaked coconut
1 c. chopped pecans
5 egg whites, stiffly beaten

Cream together butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to the creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites gently, just until well mixed. Pour into 3 greased and floured 8" cake pans. Bake at 350 degrees for 25 minutes or until cake tests done. Cool.

ICING:

1 (8 oz.) pkg. cream cheese, softened
1 stick butter
1 box powdered sugar
1 tsp. vanilla
Chopped nuts
Coconut (opt.)

Beat cream cheese and butter until smooth. Add sugar and mix well. Add vanilla and beat until light and fluffy. Ice each layer and sprinkle with nuts and coconut, if desired.