Texas Sesquicentennial Cake

1 (14 ounce) package flaked coconut
1 cup pecans, chopped
1/4 cup (1/2 stick) butter (do not substitute)
2 cups granulated sugar
1/2 cup shortening
1/2 cup (1 stick) butter (do not substitute)
5 egg yolks
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour, sifted
1 teaspoon butter flavor
1 teaspoon vanilla extract
1 teaspoon coconut flavor
1/2 cup cream of coconut
5 egg whites, well beaten

Saute coconut and pecans in 1/4 cup butter until slightly toasted. Drain very well on paper towels and divide into two equal portions; set aside.

Cream together sugar, shortening and 1/2 cup butter until creamy. Add egg yolks, one at a time. Add baking soda to buttermilk. Add buttermilk and flour alternately. Add flavorings and cream of coconut. Fold in beaten egg whites. Fold in half of coconut and pecans that have been sauteed and drained on paper towels. Pour into three greased and floured pans. Bake at 350 degrees F for 30 minutes. Cool before frosting cake.

Frosting:
8 ounces cream cheese, softened to room temperature
1/2 cup (1 stick) butter (do not substitute)
1 (16 ounce) box confectioners sugar
1/2 cup cream of coconut
1 teaspoon vanilla flavor
1 teaspoon butter flavor
1 teaspoon coconut flavor
1/2 cup sauteed coconut and pecans

Cream all ingredients together except coconut and pecans. Spread frosting between layers and also sides and top. Sprinkle coconut and pecans on each layer.