2 c. Red Band self-rising flour
2 c. sugar
1 c. shortening
1 c. buttermilk
5 eggs, separated
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped pecans
Cream Cheese-Pecan Frosting (below)

Heat oven to 350 degrees. Grease and flour 3 round pans, 9 x 1 1/2 inches. Beat flour, sugar, shortening, buttermilk, egg yolks, and vanilla in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Stir in coconut and pecans.

Pour into pans. Bake until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center, 30-35 minutes. Cool 10 minutes; remove from pans. Cool completely. Fill layers and frost top of cake with Cream Cheese-Pecan Frosting. Garnish with pecan halves if desired. Store in refrigerator.

CREAM CHEESE-PECAN FROSTING:

4 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened
Dash of salt
2-3 tbsp. milk
1/2 c. chopped pecans

Mix powdered sugar, cream cheese, butter, salt and milk until smooth and creamy. Stir in pecans.