(3 layer cake OR sheet cake 1 1/2 inches deep, 10 1/2 x 15 inch pan.) Cook in sheet cake pan about 20 minutes and test with a toothpick for doneness when it comes out clean.

1 cube butter (Parkay)
1/2 c. Crisco
2 c. sugar (white)
2 tsp. vanilla
5 eggs, SEPARATE yolks and whites
2 c. flour (cake flour)
1 tsp. baking soda
1 c. buttermilk
1/8 tsp. salt
1 can OR 1 c. coconut (I use angel flake in the can)

Cream together: butter, Crisco, sugar and vanilla. Add 5 EGG YOLKS and beat. Alternate dry ingredients and liquid by adding sifted flour and salt and the 1 teaspoon baking soda dissolved in the 1 cup of buttermilk. In a separate bowl, beat the 5 EGG WHITES until stiff (like for angel food cake.) FOLD in the beaten egg whites a can OR cup of coconut. Then FOLD this mixture into the rest of the cake batter.

GREASE and FLOUR (3) round cake pans and divide mixture in the 3 pans evenly. Cook in a warm oven 350 degrees for 25 to 30 minutes. Test with a toothpick to check that it comes out clean when done. COOL on racks before using the following icing recipe.

ICING:

Sift:

1 box powdered sugar
1 (8 oz.) pkg. Philadelphia cream cheese
1 stick butter (I use Parkay)
1 tsp. vanilla
1 c. chopped pecans
1/2 c. coconut

(4 cups = 1 pound or 1 box powdered sugar = 2 1/3 cups).

(Put this out to room temperature for 30 minutes).

COMBINE: Philadelphia cream cheese, sugar, butter and vanilla and add 1/2 cup pecans. Add 1/2 up pecans to 1/2 cup coconut and mix IN A SEPARATE BOWL. Put icing on layers and sprinkle over each layer you ice with the pecan and coconut mixture and be sure to leave enough for the top of your cake after icing all over cake. This is a beautiful cake and just melts in your mouth.