1 c. buttermilk
1 tsp. baking soda
5 eggs, separated
2 c. sugar
1 stick butter
1/2 c. Crisco
2 c. flour
1 tsp. vanilla
1 c. pecans
1 can coconut

Combine soda and buttermilk; let stand. Beat egg whites. Cream sugar, butter, and Crisco. Add egg yolks one at a time. Add milk with flour; stir in vanilla. Fold in egg whites, pecans, and coconut. Bake in three 10 inch cake pans at 325 degrees. Fill frosting between layers and on top.