1 stick butter
1/2 c. Crisco cream
2 c. sugar
2 c. flour
1 tsp. baking soda
1/8 tsp. salt
1 tsp. vanilla
1 c. buttermilk
5 egg yolks
5 whites, beaten
1 can coconut

Cream butter and sugar. Add soda, salt, flour and buttermilk. Mix well. Separate eggs. Set aside egg whites. Add yolks and coconut to batter. Beat egg whites until stiff and fold into batter. Grease and flour 3 cake pans. Pour batter evenly into pans.

Bake at 350°F for 20 to 30 minutes or until brown on top and done inside.

Icing:

1 box powdered sugar
1 stick butter
8 oz. pkg. cream cheese
1 tsp. vanilla
1 c. pecans

Mix all ingredients. Ice when cool.