1/2 c. butter, softened
2 c. sugar
1 c. buttermilk
2 c. all-purpose flour
1 1/2 c. chopped black walnuts
1/2 tsp. cream of tartar
1/2 c. Crisco shortening
5 eggs, separated
1 tsp. baking soda
1 tsp. vanilla extract
1 (3 oz.) can flaked coconut
Chopped black walnuts

Cream butter and shortening. Add sugar gradually, beating until light and fluffy and sugar is dissolved. Add egg yolks, beating well. Combine buttermilk and soda, stirring until soda dissolves. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in vanilla. Add 1 1/2 cups walnuts and coconut, stirring well. Beat egg whites (at room temperature) with cream of tartar until stiff peaks form. Fold egg whites into batter. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 30 minutes or until cake tests done. Cool layers in pans 10 minutes; remove from pans and cool completely. Frost with cream cheese frosting and sprinkle remaining walnuts on top.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
1/2 c. butter, softened
1 tsp. vanilla extract

Combine cream cheese and butter, mixing until smooth. Add powdered sugar, beating until light and fluffy. Add vanilla.