1 stick butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. plain flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. pkg. or can of coconut
1 c. chopped nuts
5 egg whites stiffly beaten

Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda add to mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour in 3 cake pans which have been greased and floured. Bake at 350 degrees until cake tests done.

CREAM CHEESE FROSTING:

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

Beat cream cheese and butter until smooth. Add sugar, vanilla and beat until smooth. NOTE: You may want to add a small amount of milk for right consistency to spread. Sprinkle top with pecans or coconut.