2 c. sugar
5 egg, separated
1 stick of butter
1/2 c. Crisco
2 c. cake flour
1 c. buttermilk
1 c. angle flake coconut
1 tsp. baking soda
1 c. chopped pecans
1 tsp. vanilla

Cream butter and Crisco, add sugar gradually creaming well. Add egg yolks, beating well. Add soda to buttermilk, mixing alternately with flour to sugar mixture, and beat slowly. Add coconut and pecans, then fold in beaten egg whites. Make 3 layers. Bake at 325 to 350 degrees for 40 minutes or until done, using layer cake pans.

ICING:

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

Cream together and spread on cake. A very moist and rich dessert which will stay fresh several days.