1 c. buttermilk
5 eggs, separated
1 stick butter
2 c. sifted flour
1 c. chopped nuts
1 tbsp. baking soda
2 c. sugar
1/2 c. shortening
1 tsp. vanilla
1 sm. can coconut

Preheat oven to 325 degrees. Combine soda and buttermilk. Let stand a few minutes; beat egg whites stiff. Cream sugar, butter, and shortening. Add egg yolks. Add buttermilk alternately with flour. Beat to creamy mixture; add vanilla. Fold in egg whites. Gently stir in nuts and coconut. Bake in 3 (9 inch) greased and floured pans at 325 degrees for 25 minutes.

FROSTING:

1 (8 oz.) pkg. softened cream cheese
1 stick butter, room temperature
1 lb. box powdered sugar, sifted
1 tsp. vanilla

Cream cheese and butter well; add vanilla. Beat in powdered sugar, little at a time, until spreading consistency. Ample amount for generous Frosting between layers.