Frosting:

2 sticks butter
1 c. sugar
3 eggs
1 tsp. vanilla
1 small can coconut
1 c. chopped nuts
1 small can crushed pineapple, drained
1 small jar maraschino cherries, chopped

Combine butter, sugar, eggs and vanilla and cook until thickened. Cool and add remaining ingredients. Frost top and between layers.

Cake:

Cream shortening and sugar. Add slightly beaten egg yolks and blend well. Add crushed pineapple, including juice. Sift baking powder with flour and add to mixture. Add coconut and vanilla. Fold in stiffly beaten egg whites. Pour into 3 greased and floured cake pans.

Bake at 350°F for 30 minutes. Allow to cool before frosting.