1 stick butter
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk (or 8 oz. plain yogurt)
1 sm. can coconut
1 tsp. vanilla
1 c. chopped pecans

Cream butter and shortening. Add sugar; beat until smooth. Add egg yolks; beat well. Sift flour, baking soda and salt together. Add to creamed mixture, alternately with buttermilk.

Add coconut, vanilla and pecans. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes. Cool.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
1 c. chopped pecans (optional)

Beat cream cheese and butter until smooth. Add sugar; beat well. Add vanilla; mix well. Spread on cooled cake; sprinkle with pecans, if desired.