2 sticks butter (1/2 lb.)
2 c. sugar
2 c. flour
1 c. buttermilk
1 tsp. vanilla
5 egg whites, stiffly beaten
5 egg yolks
1 tsp. baking soda
1 (4 oz.) can coconut
1 c. chopped pecans

Cream butter and add sugar, beating until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture, alternating with buttermilk. Add vanilla, coconut and nuts. Fold in beaten egg whites. Pour into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 25 minutes.

FROSTING:

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

Beat cheese and butter until smooth. Add sugar and mix well. Add vanilla. Spread on cooled cake and top with pecans.