1 stick butter
1/2 c. shortening (Crisco or such)
2 c. sugar
5 egg yolks
2 c. plain flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can coconut
1 c. chopped pecans
5 egg whites, stiffly beaten

CREAM CHEESE FROSTING:

1 (8 oz.) cream cheese, softened
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
Chopped pecans

Cream butter and shortening; add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture with buttermilk; stir in vanilla; add coconut and chopped pecans. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured cake pans. Bake at 350 degrees for 25 minutes.

Beat cream cheese and butter until smooth. Add sugar and mix well; add vanilla and beat until smooth. Spread between layers top and sides. Sprinkle with chopped pecans and coconut.