1 stick butter
1 stick butter
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
1 (3 oz.) can coconut
1 c. chopped pecans
5 egg whites stiffly beaten

Cream butter and butter. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla extract; add coconut and pecans. Fold in egg whites.

Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350 degrees for 25 minutes or until well done. Allow cake to cool in pans, then remove gently.

FROSTING:

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

Beat cream cheese and butter until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread on cake, then sprinkle top with pecans.