Ingredients:

•

Method:

1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.
2. Separate the eggs.
3. Cream 1/2 cup of the butter, shortening and sugar together.
4. Add the egg yolks, one at a time, beating after each addition. Stir in 1 tsp of vanilla extract.
5. Sift the soda, flour and 1/4 cup of cocoa together.
6. Add alternately with the buttermilk to the creamed mixture, beginning and ending with dry ingredients.
7. Stir in the coconut and 1 cup of the chopped pecans.
8. Beat the egg whites until stiff and fold into the batter.
9. Pour batter into the prepared cake pans. Bake at 325 degrees F (165 degrees C) for 25-30 minutes.
10. Let the cakes cool completely before frosting between layers and on sides.
11. For the frosting: Cream the cream cheese and butter together.
12. Sift confectioner’s sugar and 1/4 cup of cocoa, beating in a little at a time until well-creamed.
13. Add 1 tsp of vanilla and 1 cup of pecans.