2 cups sifted flour
1 teaspoon baking soda
1/2 cup butter or regular margarine
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
1 1/3 cups flaked coconut
1 cup chopped pecans
Creamy Pecan Frosting (recipe follows)
Sift together flour and baking soda; set aside.
Cream together butter, shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add egg yolks; beat well. Blend in vanilla.
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition, using electric mixer at low speed. Stir in coconut and pecans.
Beat egg whites in another bowl until stiff peaks form, using electric mix at high speed. Fold into cake batter. Pour batter into 3 greased and waxed paper-lined 9-inch round cake pans.
Bake in 350*F. oven 25 minutes, or until cake tester or wooden pick inserted in center comes out clean. Cool in pans on rack 10 minutes. Remove from pans; cool on racks.
Spread the top of one layer with Creamy Pecan Frosting. Place second layer on top. Spread with frosting. Top with third layer. Frost sides and top of cake with frosting. Makes 12 servings.
Creamy Pecan Frosting: Cream together 1 (8 ounce) package cream cheese and 1/4 cup soft butter or regular margarine in bowl until smooth, using electric mixer at medium speed. Add 1 (1-pound) box confectioners sugar (sifted), alternately with 3 Tablespoons milk, beating well after each addition, using electric mixer at low speed. Blend in 1 teaspoon vanilla. Stir in 1/2 cup chopped pecans.
Source: Farm Journal's Complete Home Baking Book (1979)