1/3 c. shortening
1/2 c. butter
1 2/3 c. sugar
6 eggs, separated
1 c. buttermilk
3/4 tsp. baking soda
1/2 tsp. salt
2 c. flour
3/4 tsp. vanilla
1/4 tsp. butter flavoring
2 c. shredded coconut
1 c. chopped pecans
1/2 c. quartered maraschino cherries
1/4 tsp. cream of tartar

Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time and beat well after each addition. Add buttermilk alternately with dry ingredients, ending with flour. Stir in flavorings, coconut, pecans and cherries. Beat egg whites with cream of tartar until stiff. Fold into cake mixture. Bake three 8 inch layer pans; greased and lined with wax paper at 350 degrees for 30-40 minutes. Cool 10 minutes and remove from pans.

FROSTING:

1/2 c. butter at room temperature
8 oz. cream cheese at room temperature
4 c. powdered sugar
1/4 tsp. butter flavoring
3/4 tsp. vanilla
1/4 to 1/2 c. chopped pecans

Cream butter, cheese. Add sugar and flavorings. Beat until creamy. Spread nuts on top of cooled cake.