1/2 c. margarine
1/2 c. vegetable shortening
2 c. sugar
5 eggs, separated
2 c. all-purpose flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 (4 oz.) can flaked coconut
1 c. chopped pecans

Cream margarine and shortening. Add sugar gradually. Beat until smooth. Add egg yolks; beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Stir in coconut and pecans; fold in stiffly beaten egg whites. Pour into 3 greased and waxed paper-lined 8-inch cake pans. Bake in preheated 350° oven for 25 minutes. Cool.

1 (8 oz.) pkg. cream cheese, softened
1/4 c. margarine, softened
1 (1 lb.) box confectioners sugar
1 tsp. vanilla
chopped nuts to taste

Mix cream cheese and margarine; stir in sugar, a small amount at a time. Beat until smooth. Stir in vanilla and nuts. Spread between layers and on top and side of cake.