1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. flour, plain
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
1 sm. can angel flake coconut
1 c. chopped nuts
5 egg whites, stiffly beaten

Cream butter and shortening; add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured 8 inch cake pans. Bake at 350 degrees for 25 minutes or until cake tests done. Cool. Frost with cream cheese frosting.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
Chopped pecans