2 c. sugar
1/2 c. butter
2 c. flour
1 c. buttermilk
1 c. Crisco
5 eggs, separated
1 tsp. baking soda
1 c. flaked coconut

Cream sugar, Crisco, and butter. Add yolks, one at a time, beating well after each. Add flour, soda, buttermilk, and coconut. Fold in stiffly beaten egg whites. Pour in 3 (8 inch) tins. Bake 30 minutes at 350 degrees.

FROSTING:

1 lb. powdered sugar
1 (8 oz.) pkg. cream cheese
1/2 c. butter
1 tsp. vanilla
Dash of rum extract
1/2 c. pecans (optional)

Cream butter and cream cheese until fluffy. Add vanilla and rum extract; beat until fluffy. Add powdered sugar. Frost cake and sprinkle with pecans.