1 c buttermilk
1 t baking soda
2 c sugar
1/2 c butter
1/2 c vegetable oil
1/2 c shortening
4 eggs (separated)
1 t vanilla extract
2 c flour
1 1/2 c flaked coconut
1 1/2 c chopped pecans
In a small dish combine soda and buttermilk. In a bowl cream together sugar, butter, oil and shortening. Add egg yolks one at a time, beating well after each. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in vanilla. In another bowl beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in pecans and coconut.
Pour batter into 3 greased 9 inch round pans. Bake at 325 degrees for 25 to 30 minutes.
Frosting-
1 (8 ounce) package cream cheese, soft
1/2 c margarine, soft
4 c confectioners’ sugar
1 t vanilla extract
1 c chopped pecans
Beat together cream cheese, margarine, vanilla and sugar. Stir in pecans.
