CAKE:

1 stick butter
2 c. sugar
1/2 c. vegetable shortening
5 egg yolks
2 c. plain flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can coconut
1 c. chopped nuts (pecans or walnuts)
5 egg whites, beaten

Cream butter and shortening; add sugar and beat well until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with milk. Add vanilla, coconut, and nuts. Fold in stiffly beaten egg whites. Pour into three greased and floured cake pans. Bake at 350 degrees for 25 minutes or until done.

FROSTING:

1 (8 oz.) pkg. Philadelphia cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
1/2 c. chopped nuts

Cream cheese and butter together. Add powdered sugar and 2-3 tablespoons milk. Add vanilla and chopped nuts. Cream thoroughly. It is easier to frost cake if it is baked and frozen.