1 c. butter
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp. baking soda
1 c. buttermilk or sour milk
2 c. flaked coconut
1 c. chopped nuts

Cream butter, gradually add sugar, beat until light and fluffy. Add egg yolks, one at a time, beating after each addition. Combine flour and soda. Add to creamed mixture alternately with buttermilk or sour milk, beginning and ending with flour. Stir in the coconut and nuts.

Beat egg whites until stiff peaks form, fold into batter. Pour into greased pan. Bake at 350 degrees for 45-50 minutes. Cool for 10 minutes. Poke holes in cake spread with cream of coconut or pina colada.