1/2 c. butter
1/2 c. Crisco
2 c. sugar
5 eggs, separated
2 c. sifted flour
1/4 c. cocoa
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 c. coconut
1/2 to 1 c. chopped pecans

Cream butter, Crisco, and sugar. Add egg yolks one at a time, beating after each addition. Sift soda, flour, and cocoa together. Add alternately with buttermilk beginning and ending with dry ingredients.

Stir in coconut, vanilla, and nuts. Fold in stiffly beaten egg whites. Bake in 3 greased and floured 8-inch layer cake pans at 325 degrees for 25-30 minutes.

FROSTING:

1 lb. box powdered sugar
1/4 c. cocoa
8 oz. pkg. cream cheese
1 stick butter
1 tsp. vanilla
1/2 to 1 c. chopped pecans
Pecan halves for garnish

Cream softened cream cheese and butter. Add vanilla. Sift sugar and cocoa together and beat in a little at a time. Add pecans.