1 stick butter
1/2 c. Crisco
2 c. sugar
2 c. all purpose flour
1 tsp. baking soda
1 tsp. vanilla
1 sm. can coconut
1 c. chopped pecans
5 eggs, separated
1 c. buttermilk

Cream butter and Crisco; add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to cream mixture alternating with buttermilk. Stir in vanilla, add coconut and nuts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 25 minutes or until cake is done. Cool and frost with Cream Cheese Icing. Decorate top of cake with pecan halves.

CREAM CHEESE ICING:

1 stick butter
3 sm. pkgs. cream cheese
1 box 4X sugar
1 tsp. vanilla
Pecans for decorating

Cream butter and cheese together. Add sugar and vanilla.