Preheat oven to 350 degrees.

CAKE:

1/2 c. butter
1/2 c. shortening
1 1/2 c. sugar
4 egg yolks, beaten (save whites)
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans
1 c. coconut

Cream butter, shortening, and sugar. Add egg yolks. Mix together flour and soda; add alternately with buttermilk. Add remaining ingredients. Beat egg whites until stiff; fold into batter.

Bake at 350 degrees for 25 minutes in 3 (9-inch) round pans.

FILLING:

Prepare 1 (3 ounce) package regular vanilla pudding using 1 3/4 cups milk. Add 1 (8 ounce) can drained crushed pineapple. Spread between cooled cake layers.

Frost with 2 cups whipping cream, whipped and sweetened to taste with powdered sugar. Flavor with 1 teaspoon vanilla. Sprinkle top with coconut (toasted, if desired).