1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can Angel Flake coconut
1 1/2 c. chopped nuts
5 egg whites, stiffly beaten in peeks
Cream Cheese Frosting

Cream butter and shortening; add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture, alternating with buttermilk. Stir in vanilla; add coconut and nuts. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8 inch cake pans. Bake at 350 degrees for 25 minutes or until cake tests done. Cool and then frost.

CREAM - CHEESE FROSTING:

3 (3 oz.) pkgs. cream cheese, softened
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
1 heaping c. nuts, chopped

Beat cream cheese and butter until smooth. Add sugar and mix well. Add vanilla and beat smooth. Stir in nuts. Spread between layers on top and sides of cake.