1 stick butter
1/2 c. shortening
2 c. sugar
5 eggs, separated
1 tsp. vanilla
1 c. buttermilk
1 tsp. baking soda
2 c. flour
1/4 tsp. salt
1 c. pecans, chopped
1 c. Angel Flake coconut

Beat butter, shortening, and sugar until creamy. Add egg yolks and vanilla; beat until creamy. Add buttermilk, soda, salt, and flour; beat until well blended. Add pecans and coconut; mix well. Beat egg whites until stiff. Fold into batter. Bake in greased and floured 2 (9 inch) or 3 (8 inch) cake pans in 325 degree oven for 25 minutes. Ice with frosting below after cake has cooled.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 stick butter, softened
1 box powdered sugar
1 tsp. vanilla

Cream cheese and butter until well blended. Add powdered sugar and vanilla; beat until creamy.