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

Cream butter and shortening. Add sugar, beat well. Add egg yolks one at a time; beat well. Combine soda and buttermilk; set aside.

Add flour and buttermilk to creamed mixture, beginning and ending with flour. Stir in vanilla, walnuts, coconut, mixing well.

Beat egg whites, forming stiff peaks. Also beat in cream of tartar. Gently fold into batter. Pour in three 9 inch round cake pans. Bake at 350 degrees 25 minutes. Cool 10 minutes in pans.

CREAM CHEESE FROSTING:

3/4 c. butter
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese
6 3/4 c. powdered sugar
1 1/2 tsp. vanilla

Cream butter and cream cheese. Add sugar. Stir in vanilla, beat well.