2 c. sugar
1/2 c. butter
1/2 c. shortening
1 tsp. baking soda
2 c. angle flake coconut
1 c. pecans
1 tsp. vanilla
5 eggs, separated
1 c. buttermilk
2 c. flour
1/2 tsp. salt

Cream sugar, vanilla, butter and shortening. Add egg yolks one at a time. Add sifted dry ingredients, alternating with buttermilk, start and end with flour. Fold in beaten egg whites. Add coconut and pecans. Bake at 350 degrees in 9 x 13 inch pan until done.

ICING: (1/2 of this is enough):

1 box powdered sugar
1 pkg. (6 or 8 oz.) cream cheese
1 stick butter

1/4 c. coconut
1/2 c. pecans

Refrigerate cake.