2 c. self-rising flour
2 c. sugar
1 c. shortening
1 c. buttermilk
5 eggs, separated
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped pecans

PECAN FROSTING:

4 c. powdered sugar
1 (8 oz.) cream cheese
3 tbsp. butter
2-3 tbsp. milk
1/2 c. chopped pecans
Dash salt

Heat oven to 350 degrees. Grease and flour 3 round 9 x 1 1/2 pans.

Beat flour and sugar, shortening and buttermilk, egg yolks and vanilla in large bowl on low speed, scraping bowl constantly (30 seconds). Beat on high speed scraping bowl occasionally (2 minutes).

Beat in egg whites on high speed, scraping bowl occasionally (2 minutes). Stir in coconut and pecans. Pour into pans. Bake until wooden toothpick inserted in center comes out clean or cake springs back to touch (30-35 minutes). Cool 10 minutes and remove from pans.

Mix frosting ingredients until smooth and creamy. Stir in pecans. Frost cooled layers.