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

Cream butter and shortening. Add sugar and beat until smooth is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8" cake pans. Bake at 350 degrees for 25 minutes. Let cool and frost with cream cheese frosting. 1/2 stick butter 1 box powdered sugar 1 tsp. vanilla Chopped nuts

Beat cream cheese and butter until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread between layers, on top and sides. Sprinkle top with pecans. Makes 3 (8") layers.