1/2 c. butter
1/2 c. Crisco
2 c. sugar
5 eggs, separated
2 c. sifted flour
1/4 c. cocoa
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 c. coconut
3/4 c. chopped pecans

Cream butter, Crisco and sugar. Add egg yolks, 1 at a time, beating well after each addition. Sift soda, flour and cocoa together. Add alternately with buttermilk beginning and ending with dry ingredients. Stir in coconut, vanilla and nuts. Fold in stiffly beaten egg whites. Bake in 3 greased and floured 8" layer cake pans at 325 degrees for 25 to 30 minutes.

FROSTING:

1 lb. box powdered sugar
8 oz. pkg. cream cheese
1 tsp. vanilla
Pecan halves for garnish
1/4 c. cocoa
1 stick butter
1/2 - 1 c. chopped pecans

Cream softened cream cheese and butter. Add vanilla. Sift sugar and cocoa together and beat in a little at a time. Add pecans. Use to fill and frost tops and sides of cake. Decorate cake with pecan halves.