1 stick butter
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans
1 sm. can coconut
5 egg whites

FROSTING:

1 (8 oz.) pkg. cream cheese
1 box confectioners' sugar
1/2 stick butter
1 tsp. vanilla
1 c. chopped pecans

Beat egg whites; set aside. Cream butter, shortening and sugar. Add egg yolks and beat. Combine flour and soda (sifted). Add alternately with buttermilk to first mixture. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into three 9 inch greased pans. Bake at 350 degrees for 25 minutes.

Frosting: Beat cream cheese and butter until smooth. Add sugar and vanilla; mix well. Frost top and sides of cake. Sprinkle with chopped nuts.