2 c. sugar
1 stick butter
2 c. flour
1 c. nuts
1 tsp. vanilla
1 c. shortening
5 eggs, separated
1 tsp. baking soda dissolved in 1 cup buttermilk
1 c. angel flake coconut

Cream and mix sugar, butter, and shortening. Add egg yolks, flour, buttermilk and soda. Add beaten egg whites which have been beaten stiffly, in a folding motion.

Add vanilla, nuts and coconut. Mix well with spoon. Pour in greased 13 x 9 x 2 cake pan or 3 (9 inch) cake pans. Bake at 350 degrees for 30 to 45 minutes or until toothpick comes out clean when inserted into middle of cake. Ice cooled cake.

ICING:

1 stick butter
1 box powdered sugar (1 box)
1 (8 oz.) cream cheese, softened
1 c. pecans, chopped

Cream together all ingredients until smooth and spreading consistency. Frost cooled cake.