1 c. buttermilk
1 tsp. baking soda
5 eggs, separated
2 c. sugar
1 stick butter
2 c. sifted flour
1 tsp. vanilla
1 c. chopped nuts
1 sm. can angel flake coconut
1/2 c. shortening

FROSTING:

1 (8 oz.) cream cheese, softened
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
1 c. finely chopped nuts

Mix soda with buttermilk; set aside. Beat egg whites and set aside. Cream butter, shortening, and sugar. Add egg yolks, beating well. Add flour alternately with buttermilk and soda; beat. Add vanilla. Fold in pecans, coconut and egg whites. Bake in 3 (9 inch) pans at 325 degrees until light brown or about 30 minutes.

For frosting, beat cream cheese and butter until smooth. Add sugar and mix well. Add nuts and vanilla. Beat until smooth. Spread between layers and on sides, then on top of cake. Sprinkle with nuts.