This is one of my favorite cakes... perfect for birthdays and special celebrations.
It makes a three layer cake and is particularly beautiful when decorated with fresh flowers, mint leaves and a decorative border on the top and bottom edges.

l cup BUTTER
1/2 cup SHORTENING
2 cups SUGAR
5 EGGS
1-1/2 tsp. VANILLA
2 cups sifted FLOUR
1 tsp. BAKING SODA
1/2 tsp. SALT
1 cup BUTTERMILK
1-1/3 cups flaked COCONUT
1 cup chopped PECANS
1 Tbsp. FLOUR

Cream together butter, shortening, and sugar until light and fluffy.
Add eggs, one at a time, beating well. Add vanilla.
Sift together flour, baking soda, and salt. Add alternately with buttermilk to creamed mixture; blend well.
Mix coconut and pecans with 1 Tbsp. flour and stir in.
Pour into three 8-inch greased and floured round layer cake pans.
Bake at 350 degrees for 25-30 minutes. Cool 10 minutes and remove from pans. Cool completely.

Cream Cheese Icing

8 oz. softened CREAM CHEESE
1 LB. CONFECTIONERS' SUGAR
1 Tbsp. MILK
1-1/2 tsp. VANILLA

Beat together until smooth.
(I sometimes make a double batch for a thick layer of icing and use the leftover for a topping for cupcakes or muffins.)