1 stick margarine, softened
½ cup shortening
2 cups sugar
5 eggs, separated
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 can (3 ½ ounces) flaked coconut
1 cup chopped pecans
Cream margarine and shortening. Add sugar, beat until mixture is smooth. Add egg yolks and beat. Combine flour and baking soda, add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour batter into 2 well greased 7" round cake pans (or spring forms). Bake at 350 for 40 to 45 minutes.
Frost with Cream Cheese Icing and top with chopped nuts.