1/2 c. butter
1 c. shortening
1 c. sugar
1 (1 lb.) box 1t. brown sugar
1 1/2 tsp. vanilla
5 eggs
3 1/2 c. flour, sifted
1/2 tsp. baking soda
1 tsp. salt
1 c. evaporated milk
1 c. flaked coconut
1 c. nuts, chopped
1/3 c. butter

GLAZE:

1 c. brown sugar, firmly packed
1/4 c. evaporated milk
1 tsp. vanilla

Cream butter and shortening; add sugar and brown sugar, beat until light and fluffy. Blend in vanilla. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. Add to cream mixture alternately with evaporated milk, mixing well. Fold in coconut and nuts. Pour into a well greased and floured 10 inch pan. Bake at 325 degrees for 1 hour and 40 minutes or until done. Melt butter over medium heat in saucepan. Blend in sugar; add milk and bring to a boil. Turn off heat, cool, add vanilla and beat until of spreading consistency.