1 c. buttermilk
1 tsp. baking soda
2 c. sugar
1 stick butter
1/2 c. shortening
5 eggs, separated
2 c. sifted all-purpose flour
1 tsp. vanilla extract
1 c. chopped pecans
1 sm. can coconut

Preheat oven to 325 degrees. Combine soda and buttermilk; let stand a few minutes. Cream sugar and butter. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Beat egg whites until stiff, but not dry. Fold into batter and gently stir in pecans and coconut. Bake in 3 (9 inch) greased and floured layer pans at 325 degrees for 25 minutes or until cake tests done.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 stick butter, room temperature
1 lb. box confectioners' sugar
1 tsp. vanilla