1 stick butter
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can angel flake 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, soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Pour into three greased and floured 9 inch pans. Bake at 350 degrees until done.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 box powdered sugar
1/2 stick butter

Beat cream cheese and butter until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread between layers and on top of cake. Decorate cake with 1/3 cup chopped nuts.