Ingredients

1 stick butter, softened
1/2 C. shortening
2 C. sugar
5 eggs, separated
2 C. flour
1 tsp. baking soda
1 C. buttermilk
1 tsp. vanilla
1 can (3 1/2 ounces) flaked coconut
1 C. chopped nuts
Icing
8 ounces cream cheese, softened
1/2 stick butter, softened
1 box powdered sugar, sifted
1 tsp. vanilla
Chopped pecans

Cooking Instructions

Cream butter and shortening. Add sugar; beat until mixture is smooth. Add egg yolks and beat. Combine flour and soda; add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Pour batter into well greased 9×13 inch sheet pan. Bake at 350 for 40-45 minutes. Beat cream cheese until smooth. In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla and beat until smooth. Frost cool cake in pan. Top with chopped pecans. Store in refrigerator.
 
 
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