1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can coconut
1 c. nuts, chopped
5 egg whites, stiffly beaten

Cream butter and shortening; gradually add sugar and beat until mixture is smooth. Add egg yolks, beating well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Add vanilla, coconut and chopped nuts. Lastly, fold in egg whites. Pour batter into 3 greased and floured 8" cake pans. Bake at 350 degrees for 25 minutes. Cool before frosting with cream cheese icing.

CREAM CHEESE FROSTING:

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

Beat cream cheese and butter until smooth. Add sugar, mixing well along with vanilla. If mixture is too stiff to spread, add thin cream until of the right consistency. Spread between layers and on top and sides of cake. Sprinkle top with pecans.