1/2 c. butter
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. flour
1/4 c. cocoa
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 c. coconut
1/2 to 1 c. chopped pecans

Cream butter, shortening and sugar, add egg yolks, one at a time, beating after each addition. Put soda in buttermilk and add alternately with flour and cocoa, beginning and ending with dry ingredients. Add coconut, vanilla and nuts. Fold in stiffly beaten egg whites. Bake in 2 greased and floured layer pans at 350 degrees for 35-40 minutes or until done. This makes 2 large layers.

ICING:

8 oz. cream cheese
1 lb. powdered sugar
1/4 c. cocoa
1 stick butter
1 tsp. vanilla
1 c. chopped nuts

Cream butter and cream cheese. Sift sugar and cocoa together and beat in a little at a time. Spread on cooled cake and sprinkle with nuts. (I put my nuts in the icing.)