1/2 tsp. salt
1 c. buttermilk
1 tsp. baking soda
5 eggs, separated
1 stick butter
1/2 c. shortening
2 c. flour
1 tsp. vanilla
1 c. chopped nuts
14 oz. can Angel Flake coconut

Combine buttermilk and baking soda. Let stand. Cream butter, shortening and sugar. Add eggs one at a time, beating well after each addition, add buttermilk alternately with flour. Add vanilla. Fold in beaten egg whites and gently fold in pecans and coconut. Bake 25 to 30 minutes at 325 degrees in 3 pans.

FROSTING:

1 stick butter
1 (8 oz.) cream cheese
1 (13 oz.) powdered sugar
1 tsp. vanilla

Soften butter and cream cheese. Add powdered sugar and vanilla. Sprinkle coconut and nuts. I put them in icing.