1 c. buttermilk
1 tsp. baking soda
5 egg whites
1/2 c. butter
1/2 c. shortening (Crisco)
2 c. sugar
2 c. flour (self-rising White Lily)
1 tsp. vanilla extract
1 c. pecans, chopped
1 sm. can coconut

Combine buttermilk and soda in small bowl. Let stand for a few minutes. Beat egg whites until stiff in a small bowl. Cream butter, shortening, and sugar in a large bowl until fluffy.

Add flour and buttermilk alternately, beating well after each addition. Stir in vanilla. Fold in egg whites. Stir in pecans and coconut gently. Pour into 3 (9 inch) layer pans (greased). Bake at 350 degrees for 25 to 30 minutes.

CREAM CHEESE ICING
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla extract
1 lb. confectioners' sugar

Cream cream cheese and butter in a bowl until well blended. Beat in vanilla and confectioners' sugar gradually until of spreading consistency. Spread between layers and on top of cake.