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

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese
1 box powdered sugar
1/2 stick butter
1 tsp. vanilla extract

CAKE: Cream butter and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to cream mixture alternately with buttermilk. Stir in vanilla extract. Add coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8 inch pans. Bake at 350 degrees for 25 minutes. May use Bundt pan. Bake at 350 degrees for approximately 40 minutes.

FROSTING: Beat until smooth; sprinkle top with pecans.