1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
5 eggs, separated
1 c. buttermilk
1 tsp. baking soda
2 c. all-purpose flour
1 tsp. vanilla extract
1 1/2 c. chopped black walnuts
1 (3 oz.) can flaked coconut
1/2 tsp. cream of tartar
Cream Cheese Frosting (see below)
chopped black walnuts

Cream butter and shortening; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yolks, beating well. Combine buttermilk and baking soda; stir until baking soda dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in vanilla. Add 1 1/2 cups walnuts and coconut, stirring well. Beat egg whites (at room temperature) with cream of tartar until stiff peaks form. Fold egg whites into batter. Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350°F for 30 minutes or until cake tests done. Cool layers in pans 10 minutes; remove from pans and cool completely.

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 (16 oz.) pkg. powdered sugar
1 tsp. vanilla extract

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.

Yield: enough for a 3-layer cake.

Frost cake with Cream Cheese Frosting; sprinkle remaining walnuts on top of cake. Serve.