1/4 c. butter
1/4 c. shortening
1 1/2 c. sugar
3 eggs, beaten
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. nutmeg
1 c. buttermilk
1/2 tsp. vanilla extract

Cream butter, shortening and sugar. Add eggs. Beat well. Add dry ingredients alternately with buttermilk and vanilla. Pour batter into two buttered and floured 9 inch layer cake pans. Bake for 25 minutes at 350 degrees. Cool 15 minutes and remove from pan. Cool cake and frost with boiled coconut frosting. Serves: 10-12.

COCONUT FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter
1 tsp. vanilla extract
1 1/3 c. Angel Flake coconut