1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. plain flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
3 1/2 oz. can flaked coconut
1/2 c. chopped pecans
5 egg whites, stiffly beaten

Cream butter and shortening; add sugar and beat until mixture is smooth. Beat in egg yolks, one at a time, beating well after each addition. Add buttermilk. Sift flour, measure and sift again with baking soda. Blend into batter. Add vanilla, coconut and nuts. Fold in egg whites. Pour batter into three (8 inch) layer cake pans. Bake at 350 degrees for 25 minutes. Cool and frost with icing (recipe follows).

CREAM CHEESE FROSTING:

8 oz. pkg. cream cheese, softened
1/2 stick butter
1 lb. box powdered sugar
1 tsp. vanilla
1/2 c. nuts

Beat cream cheese and butter. Add vanilla and sugar; beat until fluffy. Spread on cake and sprinkle with nuts.