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

Using electric mixer, cream butter and Crisco. Add sugar and beat well. Add egg yolks, one at a time. Sift flour and baking soda together; add alternately with buttermilk. Add vanilla, coconut, and chopped pecans. Last, fold in beaten egg whites. Pour into 9 x 13 inch greased and floured pan. Can also use 3 (9 inch) round pans. Bake at 350 degrees about 25 to 35 minutes. Remove cake from oven and set on wire rack to cool before removing from pan.

ICING:

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

Cream cream cheese and butter. Add powdered sugar and vanilla. Frost cooled cake. Sprinkle with chopped pecans.