1 stick butter
1/2 cup shortening
2 c. sugar
5 egg yolks
2 c. plain flour
1 tsp. baking soda
1 c. buttermilk
1 tsp vanilla extract
1 small can Angel Flake coconut
1 c. chopped nuts
5 egg whites, stiffly beaten

Cream butter and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut, and nuts. Fold in stiffly beaten egg whites. Pour batter into three greased and floured cake pans.

Bake at 350°F for 25 minutes or until cake tests done. Cool.

Cream Cheese Frosting:

1 (8 oz.) cream cheese, softened
1/2 stick butter, softened
1 box confectioners sugar
1 tsp. vanilla
Chopped pecans

Beat cream cheese and butter until smooth. Add sugar; mix well. Add vanilla and beat until smooth. Spread between layers of cake and on top and sides of cake. Sprinkle with pecans.