2 c. Red Band 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 cream cheese frosting

Heat oven to 350°F. Grease and flour 3 round pans (9 x 1 1/2-inch). Beat flour, sugar, shortening, butter, milk, egg yolks and vanilla in a large bowl, using low speed. Scrape bowl occasionally. Beat in egg whites on high speed, scraping bowl occasionally. Stir in pecans and coconut. Pour into pans and bake until a wooden toothpick comes out clean after inserted in the center, usually about 30 to 35 minutes. Frost cake with cream cheese pecan frosting. Garnish with pecan halves, if desired. Store in refrigerator.