1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can flaked 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 creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Bake in 3 greased and floured 8 inch pans at 350 degrees for 25 minutes or until done. When cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese, softened
1/2 stick butter
1 box confectioner's sugar
1 tsp. vanilla
1/2 c. chopped pecans

Beat cream cheese and butter until smooth. Add confectioner's sugar and mix well. Add vanilla and beat until smooth. Stir in nuts. Spread between layers and on top and on sides of cake. Keep cake cool.