1 stick butter
1/2 c. shortening
2 c. sugar
5 egg yolks, slightly beaten
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 c. coconut
1 c. chopped pecans
5 egg whites, beaten stiff

Cream the butter, shortening, and sugar together. Add egg yolks and beat. Combine the flour and baking soda, and add to the creamed mixture alternately with the buttermilk. Add vanilla, coconut, and pecans. Stir well. Fold in beaten egg whites. Bake at 350 degrees for 35 minutes in three 9-inch greased pans.

Ice cooled cake with cream cheese icing.