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.
 
 
 "I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)