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

ICING:

1 (8 oz.) pkg. softened cream cheese
1 stick butter, room temperature cheese
1 pkg. sifted confectioners' sugar
1 tsp. vanilla

Combine soda and buttermilk; set aside. Beat egg whites until stiff. Cream sugar, butter and shortening. Add 1 egg yolk at a time, beating well after each. Add buttermilk alternating with flour to creamed mixture. Stir in vanilla, fold in egg whites gently. Stir in pecans and coconut. Bake in three 9 inch round or two 9 x 5 x 2 1/2 inch pans, floured and greased, at 325 degrees for 25-30 minutes.

Icing: Cream cheese and butter well. Add vanilla, beat in sugar a little at a time until spreading consistency.