1 stick butter
2 c. sugar
1/2 c. shortening
5 eggs, separated
2 c. flour
1 tsp. baking soda
1 tsp. vanilla
1 c. buttermilk
1 c. chopped nuts
8 to 10 oz. coconut

Cream shortening, butter, and sugar. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternating with buttermilk. Stir in vanilla. Fold in nuts and coconut. Fold in stiffly beaten egg whites. Bake at 325 degrees for 25 to 30 minutes. Use 3 layers or a sheet cake pan.

ICING:

8 oz. cream cheese
1/2 stick butter
1 tsp. vanilla
1 lb. powdered sugar

Cream above until smooth. Ice cake and top with chopped nuts and coconut.