1 c. butter
2 c. sugar
5 eggs, separated
2 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
2 c. flaked coconut, divided
1 c. chopped walnuts

Cream butter, gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir into vanilla. Combine flour and soda. Add to creamed mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in 1 cup coconut and 1/2 cup walnuts.

Beat egg whites (at room temperature) until stiff peaks forms. Fold into batter. Pour mixture into 3 greased and floured 8 inch pans. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, turn out onto wire racks and cool completely.

Spread cream cheese frosting between layers. Sprinkle each layer with 1/3 cup coconut, 1/4 cup walnuts. Spread remaining frosting on top and sides of cake and sprinkle top of cake with remaining 1/3 cup coconut.