2 eggs, separated
1/2 c. white sugar
2 1/4 c. sifted all-purpose flour
1 c. brown sugar
3 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/3 c. peanut butter
1/3 c. cooking oil or melted shortening
1 1/4 c. milk

Beat egg whites until foamy. Add soda, baking powder and salt. Beat the mixture until stiff. Beat egg yolks well in another bowl. Beat in white sugar. Add brown sugar and peanut butter which have been creamed together. Add flour, cooking oil, milk and vanilla. Mix well. Stir the beaten egg white mixture into the other mixture. Bake in 350 degree oven about 30 minutes or until cake tests done.

ICING:

1 (8 oz.) pkg. cream cheese, room temperature
1/2 stick butter
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla
1 c. chopped pecans
1 c. shredded coconut

Beat cheese and butter until smooth. Add sugar and vanilla. Mix well. Ice cake. Sprinkle coconut and pecans over top of cake.