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

Cream butter, shortening and sugar together. Add yolks, beating well. Sift flour and soda. Add to creamed mixture, alternating with buttermilk. Beat well.

Stir in vanilla, add nuts and coconut. Fold in egg whites, pour into 3 greased cake pans and bake at 325 degrees for 25 to 30 minutes. Cool completely, then frost.

FROSTING:

1 (8 oz.) pkg. cream cheese
1 stick butter, room temperature
1 box confectioners' sugar
1 tsp. vanilla
Chopped nuts (enough to cover top of cake)

Beat cream cheese and butter until smooth; add sugar; beat well. Add vanilla, beating until smooth. Spread on cool cake, sprinkle nuts over the top.