1/2 c. Crisco
1/2 c. butter
2 c. sugar
5 eggs, separated
2 c. flour
1 tbsp. baking soda
1 c. buttermilk
1 2/3 c. coconut

Blend Crisco and butter. Add sugar and beat until fluffy. Add egg yolks, one at a time, beating well after each. Sift flour and baking soda; add alternately with buttermilk, beginning and ending with flour. Add coconut and fold in beaten egg whites. Bake in 3 (9-inch) greased and floured round cake pans. Bake at 350 degrees for 25 to 30 minutes.

FROSTING:

1/2 c. butter
1 lb. powdered sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
1/2 c. nuts
1/8 tsp. salt

Blend and spread.