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

Cream butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda. Add to cream mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Bake in 3 pans for 25 minutes at 350 degrees.

FROSTING:

1 (8 oz.) cream cheese
1/2 stick butter
1 box 10x sugar
1 tsp. vanilla

Beat cream cheese and butter. Add sugar and vanilla. Spread on cake and sprinkle with nuts. A small amount of milk may be added if needed.