1 stick butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 can coconut
1 c. buttermilk
1 small can coconut milk or juice
1 c. chopped pecans
5 egg whites, beaten stiff

Heat oven to 350°F. Spray with Pam 3 round cake pans. Cream butter, Crisco and sugar. Add egg yolks one at a time. Add vanilla. Sift flour with baking soda and baking powder. Fold in buttermilk until blended evenly. Add coconut and nuts. Last, fold in egg whites. Pour cake pans to 3/4 full.

Bake for 30 minutes.