1 stick butter
1/2 c. vegetable shortening
2 cups sugar
5 eggs
2 cups all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans
1 c. coconut

Icing:

1 (8 oz.) cream cheese
1 (10 oz.) powdered sugar
1/2 stick butter
1 tsp. vanilla
1 c. chop nuts

Beat egg whites; set aside. Cream butter and shortening. Add egg yokes and beat. Combine in another dish, flour and soda (sift 3 times) add alternately with buttermilk to mixture. Stir in vanilla. Add coconuts and nuts. Fold in egg whites. Pour in 3 9 inch greased pans. Bake at 350 degrees for 25 minutes. Cool and ice cake.

Icing:

Beat cream cheese and butter until smooth. Add all other ingredients and mix well.