1 c. buttermilk
1 tsp. baking soda

Let stand a few minutes. 1 stick butter 1/2 c. shortening 5 eggs, separated 2 c. flour 1 tsp. vanilla 1 c. chopped pecans 1 sm. can coconut

Preheat oven to 325 degrees. Cream sugar, butter and shortening well. Add egg yolks one at a time, beating well after each addition. Add buttermilk, alternating with sifted flour, to cream mixture. Beat egg whites until stiff, but not dry. Fold into mixture and add pecans and coconut. Bake in three 9 inch cake pans for 25 minutes.

CREAM CHEESE ICING:

1 (8 oz.) cream cheese, softened
1 stick butter, softened
1 lb. powdered sugar, sifted
1 tsp. vanilla
Pecans

Cream cheese and butter well. Add vanilla. Beat in sugar a little at a time until of spreading consistency.