1 stick butter
1/2 c. lard or Crisco
2 c. sugar
5 eggs
1 c. finely chopped pecans
1 tsp. baking soda
2 c. plain flour
1 c. buttermilk
1 tsp. vanilla
1 c. coconut

Separate eggs, beat egg whites until stiff and set aside. Cream together butter, lard and sugar. Add egg yolks and mix well. Sift together flour and baking soda; add to egg and sugar mixture alternately with buttermilk. Stir nuts, vanilla and coconut into batter. Fold egg whites into batter. Pour into greased and floured pans. Makes 4 thin layers. Bake at 350 degrees until edges leave pan. Cool and frost.

FROSTING:

1/2 c. soft butter
8 oz. pkg. softened cream cheese
1 c. chopped pecans
1 box confectioner's sugar
1 tsp. vanilla

Mix together well and frost cooled layers.