1 stick butter
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can angel flake coconut
1/2 c. chopped nuts
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, soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9-inch pans. Bake at 350 degrees until done.

CREAM CHEESE FROSTING:

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

Beat cream cheese and butter until smooth. Spread between layers and on top of cake or cover completely.