Cake:
1 cup buttermilk
1 tsp baking soda
5 eggs, separated
2 cups sugar
� cup butter, softened
2 cups all-purpose flour
1 tsp vanilla extract
1 (3-oz) can sweetened coconut
Frosting:
12-oz cream cheese, softened
6 T butter, softened
24-oz confectioners� sugar
1 � tsp vanilla extract
� cup chopped pecans, toasted if desired
Preheat oven to 350 degrees. Grease three 9" cake pans and line with wax paper. To prepare cake, combine buttermilk and baking soda; mix well. Beat egg whites with a mixer at high speed until stiff. Combine sugar, butter and shortening; beat with a mixer at medium speed until light. Add egg yolks, one at a time, beating well. Add buttermilk mixture alternately with flour. Stir in vanilla. Fold in egg whites. Stir in coconut. Pour into pans. Bake 18-20 minutes, until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on a wire rack. To prepare frosting, combine cream cheese and butter; beat with a mixer at medium speed until smooth. Reduce speed to low; blend in confectioners� sugar and vanilla. Spread frosting between layers, on sides and on top of cake. Sprinkle pecans on top. Store in the refrigerator.
