1/2 c. shortening
1/2 c. (1 stick) butter, softened
2 c. sugar
5 eggs, separated
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1 tsp. vanilla
2/3 c. flaked coconut
pinch of cream of tartar

Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour, salt and baking soda. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat well after each addition. Stir in vanilla and coconut. Beat egg whites until frothy; add cream of tartar and continue beating until egg whites are stiff but not dry. Fold egg whites into batter. Spoon batter into 3 greased and floured 9-inch cake pans.

Bake at 350°F for 25 to 30 minutes or until cake tests done. Cool thoroughly. Spread the following Coconut-Pecan Frosting between layers and on top and sides of cake. Store in the refrigerator.

Coconut-Pecan Frosting:

1 (8 oz.) pkg. cream cheese, softened
1 (1 lb.) box. confectioners' sugar, sifted
1 tsp. vanilla
dash of salt
1/2 c. flaked coconut
1/2 c. chopped pecans

Beat cream cheese and butter until light and fluffy. Gradually add sugar, beating until smooth. Add vanilla and salt; beat until thoroughly blended. Stir in coconut and pecans.