1 stick butter
1/3 c. Crisco shortening
2 c. sugar
5 egg yolks
5 egg whites
1 c. buttermilk
1 tsp. baking soda, added to buttermilk
2 c. all purpose flour
1 tsp. vanilla
1 c. chopped nuts
3 packets Baker angel flake coconuts (3 1/2 oz. per packet)

With electric mixer and large mixing bowl, cream butter and shortening until softened. Add sugar and beat until light and fluffy. Next add egg yolks, one at a time, beating thoroughly after each. Add buttermilk and soda; mix well. Then add flour, a little at a time. Add vanilla. In small mixing bowl beat egg whites until stiff and fold into other mixture, then fold in nuts and one packet of coconut. Pour into 3 greased and floured 9 inch pans. Bake at preheated 325 degrees for 25-30 minutes. While cake is baking toast remaining packets of coconut. Spread coconut thinly in a shallow baking pan. Toast in 350 degree oven stirring frequently for 10-12 minutes or until browned.

FROSTING:

1 stick butter
1 (8 oz.) Philadelphia cream cheese
1 tsp. vanilla
1 box powdered sugar

Cream butter and cream cheese until softened. Then add powdered sugar and vanilla. When cake is cool, spread a little of the frosting and 1/2 jar of pineapple preserves between each layer. Frost top and side of cake with remaining frosting, then sprinkle toasted coconut all over the top and sides of cake. Serves approximately 10-12.