1/2 c. butter
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 (3 1/2 oz.) can coconut
1 tsp. vanilla
1 c. chopped nuts
5 egg whites, stiffly beaten

Cream butter and shortening. Add egg yolks. Combine flour and soda and add alternately with buttermilk. Add vanilla, coconut, and nuts. Last fold in egg whites. Bake 25 minutes at 250 degrees. Makes three 8 inch layers.

ICING:

1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 (16 oz.) box powdered sugar
1 tsp. vanilla

Mix above ingredients and beat well. It is better to double or at least make 1 1/2 times icing recipe. Decorate top of cake with crushed pecans. About 15 servings.