1/2 c. butter
1/2 c. vegetable shortening
1 3/4 c. sugar
5 eggs, separated
1 c. buttermilk
1 tsp. baking soda
2 c. all-purpose flour
1 tsp. vanilla extract
1 to 1 1/2 c. coconut
Strawberry jam
1 c. whipping cream
1 to 2 tbsp. powdered sugar
Fresh strawberries
Chopped nuts or toasted coconut

In large mixing bowl, combine butter, shortening and sugar. Beat until creamy and smooth. Beat in the egg yolks.

Combine the buttermilk and baking soda. Add the flour to the butter mixture alternately with the buttermilk, beginning and ending with flour. Blend in the vanilla and coconut. Beat the egg whites until stiff. Carefully fold into the cake mixture. Pour into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 30 minutes. Cool on racks for 10 minutes. Cool thoroughly.

Spread a thin covering of strawberry jam over 2 layers. Place on top of one another. Cover with the third layer. Whip the cream. Sweeten with the sugar. Cover top and side with the cream. Garnish with strawberries. Cover sides of the cake with chopped nuts or toasted coconut.