1/2 cup shortening
1/2 cup butter, softened
2 cups sugar
5 eggs, separated
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla
2/3 cup flaked coconut
pinch of cream of tartar

Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla and coconut. Beat egg whites, add cream of tartar and continue beating until stiff. Fold whites into batter. Spoon batter into 3 greased and floured 9 inch pans.

Bake at 350°F for 25 to 30 minutes.

Coconut Pecan Frosting:

1 - 8 oz. package cream cheese, softened
1/2 cup butter, softened
1 box confectioners sugar
1 tsp. vanilla
dash of salt
1/2 cup flaked coconut
1/2 cup chopped pecans

Beat cream cheese and butter until light and fluffy. Gradually add sugar, beat until smooth. Add vanilla and salt. Stir in coconut and pecans. Frost layers of cake.