2 c. flour, plain
2 c. sugar
1 stick butter, room temperature
1/2 c. shortening
1 tsp. vanilla
5 eggs, separated
1 c. buttermilk
1 tsp. baking soda
1 c. crushed pecans
1 1/2 c. coconut

FROSTING:

1 box confectioners' sugar
1 tsp. vanilla
1 stick butter, room temperature
1 (8 oz.) cream cheese

Mix sugar, butter (softened), shortening, egg yolks and buttermilk first until creamy. After eggs are separated, beat egg whites until almost stiff. Add flour slowly until completely mixed then add rest of ingredients. Fold in egg whites after all ingredients are mixed well. Bake at 350 degrees until middle of the cake springs back.