1 stick butter
1 c. buttermilk
1/2 c. Crisco
1 sm. can coconut
2 c. sugar
1 c. pecans, chopped
5 egg yolks
5 egg whites, beaten
2 c. flour, sifted
1 tsp. vanilla
1 tsp. baking soda

Cream butter, Crisco and sugar with mixer. Add egg yolks and mix well. Sift flour, salt and soda together and add to creamed mixture. Add buttermilk and vanilla and mix well. Stir in coconut and pecans. Fold in beaten egg whites. Pour into 3 greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool.

ICING:

1 (8 oz.) pkg. Philadelphia Brand cream cheese, softened
1/2 stick butter, softened
1 tsp. vanilla
1 box powdered sugar

Combine all ingredients and beat well with mixer. Spread over cooled cake.