1 stick butter
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1/4 tsp. salt
1 sm. can coconut
1 c. crushed nuts
5 egg whites, stiffly beaten

FROSTING:

1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
Chopped nuts

Cream butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour, soda and salt. Add slowly to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts and fold in the egg whites. Pour batter into three greased and floured 8 inch pans. Bake at 350 degrees for 25 to 35 minutes.

For frosting, beat cream cheese and butter until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread on cake and sprinkle with nuts. Serves 16.