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