2 c. sugar
2 sticks butter
5 eggs, separated
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 c. pecans, chopped
2 c. coconut

ICING:

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

Cream sugar and butter together, add egg yolks one at a time, beating well after each. Mix all dry ingredients, add to mixture alternately with buttermilk. Blend well. Stir in pecans and coconut. Beat egg whites until stiff. Fold into mixture. Pour into greased and floured 13 x 9 inch pan. Bake at 350 degrees for 25 minutes.

ICING:

Mix all ingredients well, frost cake when cooled.