1 stick butter
1/2 c. Crisco
1 c. buttermilk
2 c. sugar
2 c. all-purpose flour
5 eggs, separated
1 tsp. vanilla
1 tsp. baking soda
dash of salt
1 1/3 c. Baker's Angel Flake coconut

Frosting:

1 (8 oz.) cream cheese (not reduced fat)
2 or 3 tbsp. butter
1 box 10x sugar
1 tsp. vanilla
1 c. chopped nuts

Beat butter, Crisco and sugar well. Add egg yolks one at a time. Add flour alternately with buttermilk. Add vanilla and coconut. Fold in beaten egg whites last.

Bake in 3 cake pans at 325°F for 30 to 35 minutes. Let cool.

Beat all ingredients for icing well. Spread on cooled cake layers.