2 c. sugar
1 stick butter
1/2 c. Crisco
5 egg yolks
2 c. flour
1 c. buttermilk, mixed with 1 tsp. baking soda
1 c. Angel Flake coconut
1 tsp. salt
1 tsp. vanilla
1 c. pecans
5 egg whites

Icing:

1 (8 oz.) cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla
1 c. pecans (if desired)

Mix sugar, butter and Crisco. Cream together and add egg yolks, flour and buttermilk mixed with 1 teaspoon baking soda. Add coconut, salt, vanilla and pecans. Beat egg whites and fold into batter. Divide in 3 layers.

Bake at 350°F for 20 to 30 minutes. Cover with icing.