---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes, Italian
       Yield: 12 To 16
            -MARY WILSON  BWVB02B
       2 c  Sugar
     1/2 lb Butter; divided
       5    Egg yolks
     1/2 c  Shortening
       2 c  All-purpose flour
       1 ts Baking soda
       1 c  Buttermilk
     1/2 c  Pecans; chopped
       2 ts Vanilla; divided
       5    Eggs whites; stiffly beaten
       8 oz Cream cheese
       1 lb Powdered sugar
     Cream together sugar, 1/4 lb. butter, egg yolks and shortening. Add
   flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla. Stir
   to blend well. Fold into beaten egg whites. Pour into 3 cake pans that have
   been coated with shortening and dusted with flour. Bake at 350 degrees for
   25 to 35 minutes.
     For icing:  Cream together 1/4 lb. butter, cream cheese, powdered sugar
   and 1 tsp. vanilla.  Ice only top and center of cakes (leaving sides
   plain). Sprinkle top with toasted coconut if desired.