1/2 c. shortening
1 stick butter
2 c. sugar
5 egg yolks
2 c. self-rising flour, sifted
1 c. buttermilk
1 tsp. vanilla
2 c. coconut
1 c. chopped pecans

Cream shortening, butter and sugar. Add egg yolks, one at a time; beat well after each yolk. Add flour and buttermilk to creamed mixture; mix well. Add vanilla, coconut and pecans.

In separate bowl, beat egg whites to almost meringue consistency; fold into other mixture. Pour into 3 greased and floured 9-inch pans or 1 sheet cake pan. Bake at 350 degrees for 30-35 minutes.

ICING:

1 stick butter
1 (8 oz.) pkg. cream cheese
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla
1 c. pecans for decoration

Combine first 4 ingredients until smooth. Frost cooled cake and decorate with pecans and extra coconut, if desired.