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Cream together butter, Crisco, sugar and vanilla. Add 5 egg yolks one at a time and beat well after each addition. Sift together flour and baking soda, add alternately with one cup of buttermilk. Fold in 3 egg whites which have been beaten until very stiff. Stir in one can of coconut and one cup chopped pecans. Pour into 3 well greased 9 inch cake pans and bake at 350 for 25 minutes. Cool before frosting.
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