1/2 c. Crisco
1 stick butter
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
5 eggs
1 c. buttermilk
2 c. cake flour
1/2 tsp. salt
2 c. coconut
1 c. pecans

Cake: Cream Crisco, butter and sugar together. Separate eggs. Add one at a time. Add dry ingredients along with buttermilk. Stir in nuts and coconut. Fold in stiffly beaten egg whites. Bake in three 9 inch pans. Bake at 350 degrees for 30 minutes.

ICING:

1 stick butter
1 (8 oz.) cream cheese
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped

Cream butter and cream cheese. Beat until creamy. Mix remaining ingredients until smooth and spread on layer when cool.