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. chopped pecans
1 c. coconut

Flour and grease 3 (9 inch) cake pans. Preheat oven to 325.

Combine buttermilk and soda. Beat egg whites until stiff, refrigerate until needed. Cream sugar, butter and Crisco. Add egg yolks, one at a time, beating well after each. Add buttermilk and soda; add flour a little at a time. Stir in vanilla. Fold in egg whites gently, then fold in pecans and coconut. Bake for 30 minutes. Frost with cream cheese frosting and garnish with pecan halves.

CREAM CHEESE ICING:

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

Mix until smooth and creamy. Spread on cooled cake.