1 c. butter
1/2 c. shortening
2 c. sugar
5 eggs
1 1/2 tsp. vanilla
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 (3 1/2 oz.) can flaked coconut (1 1/3 c.)
1 c. chopped pecans
1 tbsp. flour
Creamy Icing (recipe follows)

Cream together butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well. Add vanilla.

Sift together flour, baking soda and salt. Add alternately with buttermilk to creamed mixture; blend well. Mix coconut and pecans with 1 tablespoon flour and stir in.

Pour into 2 greased and floured 9-inch round layer cake pans. Bake in moderate oven (350 degrees) for 25-30 minutes. Cool. Frost layers, sides and top of cake with Creamy Icing. Makes 12 servings.

CREAMY ICING:

Combine 1 (8 ounce) package softened cream cheese, 1 (1 pound) package confectioners sugar, 1 tablespoon milk and 1 1/2 teaspoons vanilla. Beat until smooth.