1/2 c. butter, softened
1/3 c. shortening
1 3/4 c. sugar
4 egg yolks
1 tsp. vanilla
1 3/4 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk
3 1/2 oz. can flaked coconut
1 c. chopped pecans
4 egg whites
1 recipe cream cheese pecan frosting

In a large mixer bowl beat butter and shortening with electric mixer until combined. Add sugar, beat on medium high speed until mixture is light and fluffy. Add egg yolks and vanilla; beat well. In another bowl combine flour, baking powder and baking soda; add to egg yolk mixture alternately with buttermilk, beating just until combined after each addition. Stir in coconut and chopped pecans. Wash beater thoroughly. In a small mixer bowl, beat egg whites until stiff peaks form. Stir about a third of the whites into the cake batter to lighten. Fold in remaining whites.

Pour batter evenly into 3 greased and floured 8 inch cake pans. bake at 350 degrees for 25 to 30 minutes or until toothpick inserted near the center comes out clean. Cool pans 10 minutes; remove from pans. Cool layers thoroughly on wire racks.

CREAM CHEESE FROSTING:

12 oz. cream cheese
6 tbsp. butter
1 1/2 tsp. vanilla
6 c. sifted powdered sugar
1/2 c. chopped pecans

In a small mixer bowl beat cream cheese, butter and vanilla until smooth. Gradually add sugar, beating until smooth. Stir in pecans. Makes 2 cups.

When cool, spread the top of one cake with cream cheese frosting. Top with another layer and do this until all three are frosted. Frost top and sides with remaining frosting. If desired decorate with edible flowers or pecan halves. Keep chilled until serving time. Makes 14 servings.