1 stick butter (room temperature)
2 c. sugar
1 (8 oz.) can coconut
5 eggs, separated
1 tsp. baking soda
1/2 c. Crisco
1 c. buttermilk
1 c. chopped nuts
2 c. all-purpose flour
2 tsp. vanilla

Cream butter, Crisco and sugar well. Add egg yolks 1 at a time (beat well after each addition). Sift soda and flour together. Add to creamed mixture alternating with buttermilk. Beat in coconut, nuts and vanilla. Beat egg whites until stiff and then fold into cake mixture. This will make 3 layers.

Bake at 350°F for 25 minutes. This will depend on your oven. Cool.

Icing:

8 oz. cream cheese (room temperature)
1 c. chopped nuts
1 box confectioners sugar
1 stick butter (room temperature)
1 tsp. vanilla

Combine cream cheese and butter. Beat well. Add confectioners sugar and beat again. Add vanilla. You can put the nuts in the icing or decorate the cake with them and some additional coconut. Hope you will enjoy!!!