1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 can Angle Flake coconut
1 c. nuts, chopped
5 egg whites

In a large bowl cream butter and shortening thoroughly. Gradually add sugar and beat until light and fluffy. Add egg yolks and vanilla. Sift flour with soda 3 times. Gradually add to mixture alternately with buttermilk beginning and ending with dry mixture. By hand, stir in coconut and nuts. Beat egg whites until stiff. Stir a heaping tablespoon into batter and beat vigorously until blended. Then fold in remaining egg whites. Pour into greased 9 x 13 inch baking dish lined with waxed paper. Bake at 325 degrees for glass dish and 350 for a metal pan. Let cool and frost with Delmonico Cake Icing.

DELMONICO CAKE ICING:

8 oz. pkg. cream cheese, softened
1 stick butter, softened
1 box powdered sugar
1 tsp. vanilla
1/3 c. nuts, chopped fine

In small bowl beat cream cheese and butter until smooth. Add sugar and vanilla. Spread on top and sides of cake. Sprinkle nuts over top.