2 c. sugar
1 1/2 c. shortening
1/2 c. butter, softened
5 eggs, separated
1 tbsp. vanilla
1 c. buttermilk
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. coconut
1 c. chopped pecans

Cream sugar and shortening; add butter and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Mix in vanilla and buttermilk alternately with dry ingredients. Mix well. Add coconut and pecans. Fold in beaten egg whites and pour into three 9-inch greased and floured cake pans. Bake in 375 degree oven for 30 minutes.

ITALIAN CREAM CHEESE FROSTING:

1 (8 oz.) cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
1 box confectioners' sugar