1/2 c. butter
2 c. sugar
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. vanilla
1 c. chopped pecans
1/2 c. shortening
5 eggs, separated
1 tsp. baking soda
1 c. buttermilk
2 c. coconut

Cream butter and shortening. Add sugar. Beat until smooth. Add egg yolks, one at a time, beating well. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Stir in coconut and pecans. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 8 or 9-inch pans.

Bake at 350°F for 30 to 35 minutes. Cool.

Cream Cheese Frosting:

1 stick butter
1 box powdered sugar
1 (8 oz.) cream cheese
1 tsp. vanilla
1 c. chopped pecans

Mix cream cheese and butter. Stir in sugar and beat until smooth. Stir in vanilla and nuts. Spread between layers and on top and sides of cake.