1 stick butter
1 c. Crisco
2 c. sugar
5 egg yolks
2 c. flour, sifted
1 tsp. baking soda (sifted with flour)
1 tsp. vanilla
1 c. buttermilk
1 (3 1/2 oz.) can Angel Flake coconut
1 c. pecans, chopped
5 egg whites, stiffly beaten

Cream together butter, Crisco and sugar. Add eggs and beat well. Add flour and soda alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Grease and flour 3 (9 inch) pans. Bake at 325 degrees about 25 to 30 minutes.

FROSTING:

1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 box confectioners sugar

Cream together and spread between the layers and an outside cake.