Ingredients

1/2 cup softened butter

1/2 cup shortening

2 cups sugar

5 eggs, separated

2 cups cake flour

1 teaspoon baking soda

1 cup buttermilk

2 teaspoons vanilla

1 cup coconut

1 cup pecans, toasted and chopped*

Icing:

2 1-lb. boxes powdered sugar

2 8-oz. package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

1-1/2 cups pecans, toasted and chopped*

1 cup coconut

Preparation

Cake: Cream butter and shortening, add sugar and cream until light and fluffy. Add egg yolks one at a time, beating well after each addition. Sift together flour and baking soda. Add to sugar mixture. Beat at low speed; add buttermilk while beating. Stir in vanilla, coconut and pecans. Beat egg whites until stiff and fold into batter. Bake in 3 greased and floured 9-inch cake pans at 325„a for 25 minutes. Cool in pans for 10 minutes and then turn out on rack to cool completely. Layer and frost.

Icing: Blend first 4 ingredients until smooth. Stir in pecans and coconut.

*To Toast Pecans: Melt 4 tablespoons butter and pour over pecans. Toss pecans until coated. Spread pecans in one layer on cookie sheet and place in 300„a oven for 5 minutes. Stir pecans and return to oven for about 3 to 5 more minutes. Remove pecans and blot with paper towel to remove excess butter.