1 cup buttermilk
1 tsp. baking soda
2 cups sugar
1/2 cup (1 stick) butter
1/2 cup shortening
1/2 tsp. salt
5 eggs, separated
2 cups all-purpose flour
1 tsp. vanilla
1 cup chopped pecans
1 bag coconut flakes

Combine buttermilk and baking soda. Cream sugar, butter, shortening and salt. Add egg yolks, one at a time. Add buttermilk alternating with flour. Stir in vanilla. Fold in beaten egg whites. Stir in pecans and coconut flakes.

Pour into 3 greased and floured 9-inch cake pans and bake at 350°F for 30 to 35 minutes.

FROSTING:

1/2 cup (1 stick) butter
1 (8 oz.) pkg. cream cheese
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla

Cream butter and cream cheese. Gradually beat in sugar and vanilla until smooth and creamy. Spread between layers and on top and sides of cake.

Refrigerate cake for 3 hours before serving.

Makes 1 (3 layer) cake

Submitted by: Mary Hall