2 c. flour
2 c. sugar
1/2 c. Crisco
1 stick butter
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. buttermilk
5 eggs, separated
2 sm. cans Angel Flake Coconut (or 1 lg. can)
1 c. chopped nuts (3/4 for batter + 1/4 for topping)

Cream sugar and shortening and butter, add yolks of eggs. Beat. Add flour alternately with buttermilk. (Soda and salt to be mixed with the flour.) Add vanilla and coconut, then pecans. Last fold in well beaten egg whites. Pour in 3 (8") round greased pans. Bake in 300 degree oven until brown or pulls from sides of pans. Let cake get cold before icing.

ICING:

1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 box powdered sugar
1 stick butter

Cream together butter and cream cheese, then beat in powdered sugar until smooth, add 2 teaspoons cream if icing is too hard. Add vanilla, sprinkle 1/4 cup grind pecans on top.