1 stick butter
2 c. sugar (reserve 1/4 cup)
1 c. buttermilk
1/2 tsp. butter flavoring
1 tsp. baking soda
1 c. angel flake coconut
1/2 c. shortening
5 egg yolks
1 tsp. vanilla
2 1/4 c. sifted cake flour or 2 c. pastry flour
5 egg whites beaten stiff with 1/4 cup sugar

Cream shortening and sugar and butter well. Add egg yolks one at the time, beating well after each. Add sifted dry ingredients alternating with buttermilk. Add vanilla and butter flavoring. Add pecans and coconut. fold in beaten egg whites. Bake in 3 round 9 inch greased and floured pans at 325 degrees for 30 minutes. Cool in pans 5 minutes. Remove and cool. Frost with Cream Cheese frosting:

CREAM CHEESE FROSTING:

1 stick butter
1 box powdered sugar
8 oz. cream cheese
1 tsp. vanilla

Cream butter and cheese well. Add sugar gradually then vanilla. Beat well and spread over cake. Sprinkle cake with chopped pecans. This cake is rich but delicious.