1 c. buttermilk with 1 tsp. vanilla
1 tsp. baking soda
1 stick butter
1/2 c. Crisco
1 1/2 c. sugar
5 eggs separated (whip whites until stiff in glass bowl)
2 c. self-rising flour (sifted twice with soda)
1 lg. can coconut
1 c. chopped nuts

Cream butter, Crisco and sugar. Add egg yolks, one at a time blending after each yolk. Add sifted flour and soda, adding buttermilk mixed with vanilla. Fold in egg whites then fold in coconut and nuts. Save some coconut and nuts for the icing. Pour into three 8 inch cake pans. Bake in preheated oven 25 minutes at 325 degrees (test for doneness).

ICING:

1 (8 oz.) cream cheese, soft
1 tsp. vanilla
1 stick butter
1 box powdered sugar
Desired nuts and coconut

Mix all together and spread on cake.