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

Cream butter and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda. Add to cream mixture with buttermilk and vanilla. Add coconut and pecans. Fold in egg whites. Pour batter into 3 cake pans. Bake at 350 degrees for 25 minutes.