Ingredients
| ½ Cup Shortening |
| 1 Stick Oleo |
| 2 Cups Sugar |
| 5 Eggs |
| 1 Tsp. Baking Soda |
| 1 Tsp. Vanilla |
| 1 Cup Coconut |
| 1 Cup Chopped Pecans |
| 2 Cups Flour |
| 1 Cup Buttermilk |
| Cream Cheese Frosting: |
| 1-8 oz. Cream Cheese, Softened |
| ½ Cup Butter or Oleo, Softened |
| 1- 16 oz. Box Powdered Sugar, Sifted |
| 1 Tsp. Vanilla |
Instructions
- Preheat oven to 350 degrees.
- Cream shortening and oleo.
- Add sugar and beat until smooth.
- Add egg yolks. Beat well.
- Combine flour and soda, and then add to creamed mixture.
- Add buttermilk.
- Stir in vanilla.
- Add coconut and pecans.
- Fold in stiffly beaten egg whites.
- Pour batter into a 9×13 greased and floured cake pan.
- Bake for 35 to 40 minutes or until cake tests done with a wooden pick.
- Cool in pan for 5 minutes.
- Remove from pan, cool completely.
Cream Cheese Frosting:
- Combine cream cheese and butter, beating until smooth.
- Add powdered sugar and vanilla, beating until light and fluffy.
- Spread on cooled cake and sprinkle ½ cup pecans on top of cake.