1/2 c. Crisco
1 stick butter
2 c. sugar
5 eggs, separated
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
2 c. coconut
1 c. pecans, chopped

Cream Crisco, butter and sugar. Add egg yolks one at a time, beating well after each addition. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Stir in coconut and pecans. Fold in stiffly beaten egg whites. Pour into three greased and floured 9" cake pans. Bake at 350 degrees for 30 to 35 minutes or until cake tests done. Cool on racks.

ICING:

1 stick butter
1 (8 oz.) pkg. cream cheese
1 lb. conf. sugar, sifted
1 tsp. vanilla extract
1 c. pecans, chopped

Combine first four ingredients until smooth. Stir in pecans. Frost tops and sides of cake.