1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp. baking soda
1/8 tsp. salt
1 c. buttermilk
Rich Coconut Frosting

Cream butter, shortening and sugar in mixer bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beating well after each addition. Fold stiffly beaten egg whites gently into batter.

Pour into 8 greased and floured 9 inch cake pans. Bake at 350 degrees until cake tests done. Spread Rich Coconut Frosting between layers and over top and sides of cool cake.