2 sticks butter
2 c. sugar
5 egg yolks
2 c. self-rising flour
1 c. milk
1 tsp. vanilla
1 c. coconut
1 c. chopped pecans
5 stiffly beaten egg whites

Cream together butter and sugar; blend in egg yolks. Beat well. Add flour and milk alternately. Stir in vanilla. Add coconut and pecans. Fold in egg whites. Pour in 3 layer pans or 11 x 14 inch pan. NOTE: This cake will not bake in tube or bundt pan. Bake at 325 degrees until it tests done. COOL COMPLETELY.

Frost as follows: Cream: 1/2 stick butter 1 box powdered sugar

Add 1 teaspoon vanilla. Spread on cool cake and sprinkle with coconut and chopped pecans.