1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
5 eggs, separated
1 c. buttermilk
1 tsp. baking soda
2 c. all-purpose flour
1 tsp. vanilla extract
1 1/2 c. chopped black walnuts
1 (3 oz.) can flaked coconut
1/2 tsp. cream of tartar

Cream butter and shortening, gradually add sugar, beating until light and fluffy and sugar dissolves. Add egg yolks, beating well. Combine buttermilk and soda, until soda dissolves. Add flour to creamed mixture, alternately with buttermilk, mixture, beginning and ending with flour. Stir in vanilla. Add 1 1/2 cups walnuts and coconut, stirring well.

Beat egg whites with cream of tartar until stiff peaks form. Fold egg whites into mixture. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 30 minutes. Cool 10 minutes. Remove from pans. Cool completely. Top with cream cheese frosting.