Ingredients
1/2 cup softened butter
1/2 cup vegetable shortening
2 cups sugar 5 separated eggs
a tsp vanilla extract
2 cups regular flour
1 tsp. baking soda
1 quart buttermilk
1 1/2 cups shredded coconut
1 cup pecans, chopped
CHEESE CREAM FROSTING: 2 packages softened cream cheese (8 ounces and 3 ounces)
3/4 cup softened butter
6 cups granulated sugar
1 1/2 tsp vanilla extract
3/4 cup pecans, chopped

Cream the butter, shortening, and sugar together in a large mixing mixer until light and fluffy. Mix in the egg yolks and vanilla extract. Combine flour and baking soda; alternately add to creamed mixture with buttermilk. Just blend everything. Mix in the coconut and pecans.
In a separate mixing bowl, whip the egg whites until firm peaks form. Fold in a fourth of the egg whites, then the remaining whites. Fill three 9-inch circular baking pans with oiled and floured parchment paper.
Preheat the oven to 350°F and bake for 20-25 minutes, or until a toothpick inserted near the middle comes out clean. Allow to cool for 10 minutes before transferring to wire racks to cool fully.
Cream cheese and butter should be combined in a large mixing basin until creamy. Mix in the confectioners’ sugar and vanilla extract until frothy. Mix in the pecans. Spread icing between the layers as well as on the top and sides of the cake. Refrigerate until needed. 12 servings total