1/2 cup shortening (Crisco)
1/2 cup (1 stick) butter
2 cups sugar
5 egg yolks, beaten
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
1 cup chopped nuts
1 tsp. vanilla
1 (4 oz.) can coconut flakes (or 1 cup bagged coconut)
5 egg whites

Preheat oven to 350°F. Grease and flour three (8-inch) cake pans.

Cream together shortening and butter. Add sugar, egg yolks.

Mix together flour and baking soda, add to sugar mixture alternately with buttermilk. Stir in chopped nuts. Add vanilla and coconut flakes.

Beat egg whites to soft peak stage. Gently fold into first mixture. Pour into prepared pans.

Bake at 350°F for 25 to 30 minutes.

ICING:

1 (8 oz.) pkg. cream cheese, softened
1 (1 lb.) box confectioners' sugar
4 tbsp. (1/2 stick) butter
1 tsp. vanilla

Mix icing ingredients and spread on cooled cake.

Tip: Icing the cake will be easier if you slightly freeze the cake first.

Makes 1 (3 layer) cake.

Submitted by: Sherry Barnett