1 stick butter
1/2 c. Crisco
2 c. sugar
5 eggs
1 c. buttermilk
1 tsp. baking soda
2 c. flour
1 tsp. vanilla
1 (7 oz.) pkg. coconut
1 c. chopped nuts

Beat egg whites and set aside. Cream Crisco, butter and sugar; add egg yolks.

Mix soda and buttermilk. Gradually add flour. Add vanilla. Do not over mix. Then add nuts and coconut, mix lightly. Fold in egg whites. Grease and flour 2 (9x5x3 inch) pans. Bake at 325 degrees for 30 to 40 minutes.

ITALIAN CREAM FROSTING:

1 stick butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 box powdered sugar
1/4 c. finely chopped nuts