1/2 cup (1 stick) butter
1/2 cup shortening
5 egg yolks
1 cup freshly shredded coconut
(from dairy case)

For the cake, mix the flour, baking cocoa and baking soda in a bowl. Beat the sugar, butter and shortening in a mixing bowl until creamy, scraping the bowl occasionally. Add the egg yolks 1 at a time, beating well after each addition. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture and mixing well after each addition. Stir in the coconut, pecans and vanilla. Fold in the egg whites.

Spoon the batter into 3 greased and floured 8-inch cake pans. Bake at 325 degrees for 25 to 30 minutes or until the layers test done. Cool in pans for 10 minutes. Remove to wire racks to cool completely.

For the frosting, sift the confectioners' sugar, baking cocoa, and salt into a bowl and mix well. Beat the cream cheese and butter in a mixing bowl until creamy. Add the vanilla and beat until blended. Add the cocoa mixture gradually to the cream cheese mixture, beating until of a spreading consistency.
Spread the frosting between the layers and over the top and side of the cake. Sprinkle diced pecans over the top of the cake or pat on the side if desired.

Serves 12

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