2 c. sugar
1 stick butter
1/2 c. Crisco
2 c. flour
1 c. buttermilk
1 c. pecans, cut up
1 tsp. vanilla
5 egg yolks, beaten (whites reserved)
1 tsp. baking soda
2 c. coconut

Icing:

8 oz. cream cheese
1 box powdered sugar
1 to 2 tsp. milk
1 stick butter
1 tsp. vanilla

Cream sugar, butter and Crisco together. Add egg yolks to creamed mixture. Add to creamed mixture the flour, soda, buttermilk, coconut, pecans and vanilla. Beat egg whites; fold into mixture.

Bake in 350°F oven in flat pan or layers until done.

Mix icing ingredients together and spread over cooled cake and sprinkle coconut on top.