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

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition.

Combine buttermilk and soda; stir until soda dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix after each addition. Stir in vanilla. Add 1 cup walnuts and coconut, stirring well. Beat egg whites, at room temperature, and cream of tartar until stiff peaks form; fold into batter.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks before icing with Cream Cheese Frosting or Caramel Icing (below).

CARAMEL ICING:

1 c. sugar
1 stick butter
1 c. brown sugar
1 sm. can evaporated milk

Mix well and boil for 2 minutes. Remove from heat and put on cake.