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
1 1/2 c. chopped black walnuts
1 (3 oz.) can flaked coconut
1/2 tsp. cream of tartar
Cream cheese frosting

Cream butter and shortening; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yolks, beating well.

Combine buttermilk and soda; stir until soda is dissolved. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in vanilla. Add 1 1/2 cups black walnuts and coconut, stirring well.

Beat egg whites (at room temperature) with cream of tartar until stiff peaks form. Fold into batter. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove layers from pans and cool completely.

CREAM CHEESE FROSTING:

3/4 c. butter, softened
1 (8 oz. + 3 oz.) cream cheese, softened
6 3/4 c. sifted powdered sugar
1 1/2 tsp. vanilla

Cream butter and cream cheese; gradually add sugar, beating until light and fluffy. Stir in vanilla. Yields enough for 9-inch cake. (May be cooked in tube pan.)