Ingredients:

• 1 stick butter

• ¼ cup shortening

• 2 cups sugar

• 2 cups flour

• 1 cup pecans, chopped

• 1 tsp. soda

• 1 cup buttermilk

• 5 large eggs, separated

• 1 small can flake coconut

• 1 tsp vanilla

Preparation:

1. Sift flour, baking soda together and set aside.

2. Cream shortening, butter and sugar together. Add egg yolks, and blend well. 3. Add flour mixture, alternately with buttermilk. Add coconut and pecans. Mix until well blended.

3. Beat egg whites until stiff and fold into creamed mixture.

4. Pour into 3 round, greased and floured 9 in cake pans. Bake 30 to 35 minutes, or until cake tester comes out clean.

Frosting With No Name

•  8 oz. package cream cheese

• ½ stick butter

• 1 box confectioners’ sugar

• 1 tsp. vanilla
   

Blend well, frost completely cooled cake.