1/2 c. shortening
1/2 c. butter, softened
2 c. sugar
5 eggs, separated
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1 tsp. vanilla
2/3 c. flaked coconut
Pinch of cream of tartar

Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour, soda and salt, add to creamed mixture, alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition. Stir in vanilla and coconut.

Beat egg whites until frothy; add cream of tartar and continue beating until egg whites are stiff, but not dry. Fold in egg whites into batter. Spoon batter into 3 greased and floured pans (9 inch). Bake at 350 degrees for 25-30 minutes or until done. Spread coconut pecan frosting between layers and on top and sides of cake. Store in refrigerator.

FROSTING:

1 1/2 c. white Karo syrup
3 egg whites
2 c. packed marshmallows
1/2 tsp. vanilla
Dash of cream of tartar

Bring syrup to boil, and boil one minute. Add cream of tartar to egg whites and beat until peaks form. Put marshmallows in egg whites, then pour boiling syrup slowly while beating egg whites and marhsmallows until marshmallows dissolve. Add vanilla and beat for 1 minute. Spread on cake and sprinkle with additional coconut.