1/2 c. butter
1 tsp. vanilla
2 c. granulated sugar
5 eggs, separated
2 c. flour
1 tsp. baking soda
1/2 c. vegetable shortening
1 c. buttermilk
1/2 c. coconut
1 c. pecans, chopped

Cream the butter, shortening, and sugar; beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla. Add the coconut and chopped nuts. Beat egg whites until stiff and fold into the first mixture. Pour batter into 3 greased and floured 8" pans. Bake at 350 degrees for 25 minutes or until cake tests done. Cool and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/4 c. butter
2 1/4 c. powdered sugar
Pecan halves or pieces

Beat cream cheese and butter until smooth. Add powdered sugar and mix well. Add vanilla and beat until smooth. Spread layers, top and sides of cake with icing. Sprinkle with pecans.