Ingredients:

• 8-ounce cream cheese, softened 
• 1/2 cup margarine, softened 
• 4-ounce frozen or fresh grated coconut, thawed 
• 1 cup pecans, chopped 
• 1 cup buttermilk 
• 1 teaspoon baking soda
• 1/2 teaspoon salt 
• 1 cup margarine, softened
• 2 cups granulated sugar, divided 
• 5 none large eggs, separated and at room temperature
• 2 cups plain flour 
• 1 to 1-1/4 lb powdered sugar, sifted 
• 1/2 cup pecans, chopped none Additional pecan halves to decorate 

Directions:

Cake: Preheat oven to 325 degrees. Prepare three cake layer pans with Baker's Joy. Measure flour, and sift; then re-measure flour by spooning lightly into cup. Re-sift flour; set aside. In an electric mixer, beat the egg whites until they form soft peaks; then slowly add 1/2 cup of the sugar. Set aside. In another electric mixer bowl, cream margarine, remaining sugar, and salt. Add egg yolks, one at a time, until well blended. In a cup, stir the soda in the buttermilk. Alternate, adding buttermilk mixture to the batter with flour; scrape bowl sides until well blended. Fold egg whites into batter with a large spoon until lightly mixed; do not beat. By hand, gently stir in the pecans and coconut until barely mixed. Pour batter evenly in the pans. Bake in preheated oven for 30 to 40 minutes or until cakes test done. Allow cakes to cool for 25 minutes; then turn out of pans. Cool completely before frosting. Frosting: In an electric mixer, cream margarine and cream cheese. Add powdered sugar until a good spreading consistency is achieved. By hand, stir in pecans. Frost layers and sides; then decorate with pecan halves.