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

Cream butter and Crisco. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour with soda and then add alternately to creamed mixture with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in egg whites. Pour into 3 prepared 8-inch cake pans. Bake at 350 degrees for 25 minutes.

ICING:

1 (8 oz.) cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
Chopped pecans

Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Frost cake and top with chopped pecans.