1 stick butter
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. flour
5 egg whites, stiffly beaten
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can Angel Flake Coconut
1 c. chopped nuts

Cream butter and shortening; add sugar; beat until mixture is smooth. Add yolks and beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 25 minutes. Cool.

Cream cheese frosting:

8 oz. pkg. cream cheese
1 stick butter
1 c. chopped pecans
1 box confectioners sugar
1 tsp. vanilla

Beat cream cheese and butter until smooth; add sugar; mix well; add vanilla; beat until smooth. Stir in pecans. Spread on cake.