1/2 c. butter
1 c. shortening
1 c. sugar
1 lb. box light brown sugar
1 1/2 tsp. vanilla
5 eggs
3 1/3 c. sifted cake flour
1/2 tsp. baking powder
1 tsp. salt
1 c. evaporated milk
1 c. flaked coconut
1 c. chopped nuts

Cream butter and shortening; gradually add sugar and brown sugar, beating until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder and salt; add to creamed mixture alternately with evaporated milk, mixing well. Fold in coconut and nuts.

Pour into a well greased and floured 10 inch tube pan. Bake in 325 degree oven 1 hour and 40 minutes, or until done.

GLAZE:

1/3 c. butter
1 c. firmly packed light brown sugar
1/4 c. evaporated milk
1 tsp. vanilla

Melt butter over medium heat in saucepan; blend in sugar. Add milk and bring to a rolling boil; boil 2 minutes. Turn off heat; cool. Add vanilla and beat until spreading consistency.