1 stick butter butter
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. all purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can (3 1/2 oz.) flaked coconut
1/2 c. chopped nut meats (I use pecans)
5 egg whites, stiffly beaten

Cream butter and vegetable shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Sift flour, measure and sift again with the baking soda. Add flour alternately with buttermilk to the creamed mixture. Stir in vanilla, then coconut flakes and chopped nuts. Fold in egg whites.

Pour batter into 3 greased and floured 8" layer cake pans. I bake mine in the 9"x13" pan. Bake at 350 degrees for 25 minutes (a little longer for the 9"x13") until cake tests done. Cool in pans for about 5 minutes, then turn out on racks. When the cake is thoroughly cool, frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened at room temperature
1/2 stick butter
1 (1 lb.) box powdered sugar
1 tsp. vanilla
1/2 c. chopped nut meats

Beat cream cheese with butter until very smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread between layers and over top and sides of cake. Sprinkle chopped nuts on top.