1 stick butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
3 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1 sm. can coconut
1 c. nuts, pecans or walnuts
5 egg whites, beaten stiff
1 tsp. vanilla

Cream butter and Crisco. Add sugar, beat until smooth. Add egg yolks. Combine flour, salt, and soda. Add to creamed mixture with buttermilk. Stir in vanilla, coconut and nuts; fold in egg whites after they have been beaten. Pour in 3 greased and floured pans. Bake at 350 degrees for 25 minutes.

ITALIAN CREAM CAKE FILLING:

1 (8 oz.) pkg. cream cheese
1/3 c. butter
1 box powdered sugar
1 tsp. vanilla

Beat cream cheese and butter until smooth. Add sugar and vanilla. Beat well. Spread on cake when cooled. Sprinkle with nuts.