2 c. sugar
5 egg yolks
1 tsp. vanilla
1 tsp. baking soda
1 c. buttermilk
2 c. sifted cake flour
2 c. coconut
1 c. chopped nuts
1 c. Crisco
5 egg whites
1/2 tsp. salt

Beat egg whites until stiff and keep in refrigerator until later. Beat shortening and sugar until fluffy. Add egg yolks and vanilla. Beat well. Stir in flour, soda, salt and buttermilk. Stir in coconut and nuts by hand. Fold egg whites into mixture. Spread in 3 (9 inch) pans. Bake at 375 degrees for 30 to 35 minutes.

ICING:

1/2 c. butter
1 (8 oz.) pkg. Philadelphia cream cheese
2 tbsp. coconut
1 tsp. vanilla
1 (1 lb.) box confectioners' sugar

Beat butter, cheese and vanilla. Add sugar and coconut; beat well. Spread over cake.