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

Cream butter and shortening. Add sugar and beat well. Add egg yolks, one at a time. Beat well after each addition. Sift dry ingredients and add to the cream mixture alternately with buttermilk and vanilla. Add coconut and pecans. Fold in the stiffly beaten egg whites. Pour into 3 greased 8 or 9 inch cake pans. Bake at 350 degrees for 25-30 minutes. Place on wire rack and cool before removing from pan. Frost.

FROSTING:

1 (8 oz.) pkg. cream cheese
1 lb. confectioners' sugar
1/4 c. butter
1 tsp. vanilla

Cream cheese and butter. Add sugar and vanilla. Beat to spreading consistency. Frost cake and sprinkle with chopped pecans and/or coconuts.