1 c. butter
1/2 c. shortening
2 c. sugar
5 eggs
1 1/2 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 (3 1/2 oz.) can or 1 1/2 c. coconut
1 c. pecans
1 tbsp. flour

Cream together butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well. Add vanilla. Sift flour, soda and salt together. Add alternately with buttermilk to creamed mixture; blend well. Mix coconut and pecans with 1 tablespoon flour and stir in. Pour into 2 greased and floured 9-inch round cake pans.

Bake at 350°F for 25 to 30 minutes. Cool and frost.

Frosting:

1 (8 oz.) pkg. cream cheese
1 (1 lb.) pkg. powdered sugar
1 tbsp. milk
1 1/2 tsp. vanilla

Beat until smooth.