cream cheese, room temperature
1Using an electric mixer (preferably stand alone type), cream together the margarine, shortening, and sugar for 15 minutes on medium speed. Add the egg yolks and continue to mix on low for 5 minutes.
2Sift the flour and baking soda together 3 times and add to the mixing bowl alternately with the buttermilk, beginning and ending with the flour.
3Turn off the mixer and fold in the vanilla, coconut, and pecans.
4Beat the egg whites until stiff and gently fold into the cake batter.
5Divide the mixture into 3 greased and floured 9 " cake pans. Bake at 350 for 30-35 minutes, or until cake springs back when touched lightly in center.
6Cool for 15 minutes on a rack before turning the layers out of the pans and leaving to cool completely.
7While the cakes are cooling, prepare the icing.
8Cream together all of the ingredients, except the pecans. When the cakes are completely cool, spread the icing thickly on top of each layer and sprinkle the top with the chopped pecans.
9It may not take quite 2 hours...but there are several waiting periods. Enjoy this delicious cake.