3/4 c. crisco
2 c. sugar
1 c. coconut
5 egg whites, beaten stiffly
2 c. flour
5 egg yolks
1 tsp. baking soda
1 tsp. vanilla extract
1 c. pecans
1/2 c. buttermilk

Cream crisco and sugar; add egg yolks and beat well. Combine flour, soda and pinch of salt. Add to creamed mixture. Alternating flour and buttermilk. Add vanilla extract, coconut and nuts. Blend in stiffly beaten egg whites. Pour into 9 x 13 in pan.

Bake at 350°F about 30 minutes. Frost with cream cheese icing.

Frosting:

1 box powdered sugar
1 stick of butter
1 8 oz cream cheese
1/2 tsp. vanilla

Mix all ingredients until creamy. Let let cake cool and frost.