1/4 c. butter
1/4 c. shortening
1 1/2 c. sugar
1/2 tsp. vanilla
3 eggs
2 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 to 2 tsp. ground nutmeg
1/4 tsp. salt
1 c. buttermilk or sour milk

Cream together butter and shortening; gradually add sugar, creaming until light. Add vanilla, then eggs, one at a time, beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased and lightly floured 9x13x2 inch pan. Bake in moderate 350 degree oven for 30 minutes or until done. Cool completely in pan. Top with Broiled Coconut Topper.

BROILED COCONUT TOPPER:

Cream 1/4 cup butter and 1 cup brown sugar. Add 2 tablespoons light cream; mix well. Stir in 1 cup flaked or shredded coconut. Spread over warm cake. Broil 4 to 5 inches from heat, about 4 minutes or until golden brown.