1/2 c. butter, softened
1/2 c. vegetable shortening
2 c. sugar
5 eggs, separated
2 c. plain flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
1 c. coconut
1 tsp. vanilla extract
3 oz. box cherry gelatin

Cream butter and shortening. Gradually add sugar, beating at medium speed. Add egg yolks and beat until creamy. Sift dry ingredients together and add with buttermilk to sugar mixture. Mix until well blended. Add coconut, vanilla and gelatin.

Beat egg whites until fluffy. Fold whites into batter. Pour into 4 waxed paper-lined and greased 8-inch round cake pans. Bake at 350 degrees for 30 minutes.

Cool cake in pans 10 minutes. Loosen cake from sides of pans. Remove cake from pan and peel off waxed paper. Frost between layers and on top and sides. Store in refrigerator.