Cake:
1/2 cup Crisco
1 Stick Margarine
2 cups Sugar
1 cup Buttermilk
1 tsp Soda
5 Eggs (separated)
2 cups Flour
2 tsp Vanilla
1 can Angel Flake Coconut
1 cup Pecans
3 9' round or square Pans (greased and floured)

Icing:
1 8oz package Cream Cheese
1 Stick Margarine
2 tsp Vanilla
1 cup Pecans (chopped)
1 lb Powdered Sugar

Cake:
Cream Crisco, oleo and sugar. Add buttermilk in which soda has been dissolved. Separate eggs and add yolks. Mix remaining ingredients in order. Beat egg whites until stiff and carefully fold in. Pour into pans and bake at 325 degrees for 30 minutes.
Icing:

Soften cream cheese and margarine. Beat until creamy. Add powdered sugar, vanilla and pecans. Ice between layers and top of cake.

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