1/3 c. butter
1/3 c. shortening
1 1/3 c. sugar
4 egg yolks
1 1/3 c. flour
3/4 tsp. baking soda
2/3 c. buttermilk
1 1/4 c. plus 1 tbsp. coconut
1/2 tsp. vanilla
2/3 c. nuts, chopped
4 egg whites

Cream butter and shortening for 3 minutes. Gradually add sugar. Beat until light and fluffy. Add egg yolks, one at a time. Beat until well blended. Mix flour and baking soda. Beginning and ending with flour mixture, add flour mixture, 1/4 at a time, and buttermilk and coconut, 1/3 at a time, alternately. Add vanilla, then nuts. In a separate mixing bowl, put egg whites. Whip until very stiff, but not dry, about 5 minutes. Gently fold egg whites into cake batter. Put in greased and floured 13 x 9-inch pan. Bake at 350 degrees for 25 to 30 minutes, until toothpick inserted in center of cake comes out clean.

CREAM CHEESE FROSTING:

1/2 c. butter
1 (3 oz.) pkg. cream cheese
3 c. powdered sugar
1 tsp. vanilla

Cream butter until light and fluffy. Add cream cheese; beat until smooth. Gradually add powdered sugar and beat. Add vanilla; blend.