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. black walnuts
1 (3 oz.) can coconut
1/2 tsp. cream of tartar

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 dissolves. Add flour to creamed mixture alternating with buttermilk mixture, beginning and ending with flour. Stir in vanilla. Add walnuts and coconut, stirring well. Beat egg whites (at room temperature) with cream of tartar until stiff peaks form. Fold egg white into batter. Pour into 3 (9 inch) cake pans. Bake at 350 degrees for 30 minutes or until done.

CREAM CHEESE FROSTING:

3/4 c. butter, softened
11 oz. cream cheese
6 3/4 c. powdered sugar
1 1/2 tsp. vanilla

Cream butter and cheese; gradually add sugar, beating until light and fluffy.