1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. plain flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla flavoring
1 sm. can angel flake coconut (3 1/2 oz.)
1 c. chopped nuts
1 c. raisins
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 and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla flavoring. Add coconut, nuts and raisins. Fold in egg whites. Pour batter into 3 greased and floured 8 inch cake pans. bake at 350 degrees for 30 minutes or until done, cool. Frost with Cream Frosting.

CREAM CHEESE FROSTING:

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

Beat cream cheese and butter until smooth. Add sugar and mix well. Spread on cake. Sprinkle top with pecans.