2 cups Red Band self rising flour
2 cups sugar
1 cup shortening
1 cup buttermilk
5 eggs, separated
1 tsp. vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Heat oven to 350°F. Grease and flour 3 round 9 x 1- 1/2 inch round pans. Beat flour, sugar, shortening, buttermilk, egg yolks and vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, for 2 minutes. Stir in coconut and pecans. Pour into cake pans.

Bake 30 to 35 minutes or until cake springs back up when touched lightly in the center. Cool 10 minutes, remove from pans. Cool completely. Fill layers and frost top and sides of cake with cream cheese pecan frosting. Garnish with pecan halves. Store in refrigerator.

Cream Cheese Pecan Frosting:

4 cups powdered sugar
1 - 8 oz. package cream cheese, softened
3 tbsp. soft butter
2 or 3 tbsp. milk
1 cup pecans
1 cup flaked coconut

Mix all ingredients, except pecans and coconut, until smooth and creamy. Add pecans and coconut.