1/2 c. butter
1/2 c. vegetable shortening
2 c. sugar
5 eggs
2 c. flour, sifted 2 times
1 tsp. baking soda
1 c. buttermilk
1 (3.2 oz.) can coconut
1 c. chopped nuts

Separate eggs and beat whites until stiff. Set aside. Cream butter, vegetable shortening and add sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk. Add alternately with flour. Beat well. Add coconut, nuts and extract. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9-inch pans, using 2 cups for each pan. Bake in 350 degree oven for 25 minutes.

CREAM CHEESE ICING:

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

Combine ingredients and beat well. Spread between layers and on top of cooled cake.