1/2 c. (1 stick) butter
1/2 c. shortening
2 c. sugar
2 c. flour
5 egg yolks
1 tsp. baking soda
1 c. buttermilk
1 c. pecans
1 c. coconut
1 tsp. vanilla
5 egg whites, stiffly beaten

Cream together butter and shortening; add sugar, egg yolks, soda and vanilla. Alternately add flour and buttermilk. Gently fold in stiffly beaten egg whites Add coconut and most of nuts. Pour into greased 1 x 9 x 15 inch jelly roll pan or three 8 inch round pans Bake in 375 degree oven for 45 minutes. When cake is completely cool, ice and top with remaining nuts.

Soften, and beat together cream cheese and butter. Gradually add 1 box powdered sugar and beat with hand mixer until smooth.