1/2 c. Crisco
2 c. sugar
2 c. flour
1 stick butter
5 eggs
2 c. coconut
1 tsp. vanilla
1 c. buttermilk mixed with 1 tsp. baking soda
1 c. chopped pecans

Cream shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Sift flour. Add alternately with buttermilk and soda. Stir in vanilla, coconut and pecans. Grease and flour 3 (8 or 9 inch) cake pans and pour batter into pans. Bake at 350 degrees for 30 minutes. Place hot pans on damp towel to release cake to cool.

FROSTING:

Have 1 stick butter at room temperature. Also 1 (8 ounce) package cream cheese. Beat well and add 1 (1 pound) box powdered sugar, 1 teaspoon vanilla and 1 cup chopped pecans. Mix well and spread between layers and on top and sides of layers.