1 stick butter
1/2 c. vegetable shortening
2 c. sugar
2 c. flour
5 egg yolks (save whites)
1 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda
1 c. coconut
1 c. chopped nuts
5 egg whites (stiffly beaten)

Cream butter, shortening and sugar until light and fluffy. Add egg yolks and mix well. Sift flour and soda together. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites.

Pour into 2 nine inch greased and floured cake pans. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean when inserted in the middle of each layer.

CREAM CHEESE ICING:

1/4 c. butter (softened)
8 oz. cream cheese (softened)
1 lb. box confectioners' sugar
1 tsp. vanilla

Cream butter and cream cheese together. Add sugar and vanilla. Mix well. If too stiff, add milk, 1 teaspoon at a time until spreading consistency. If desired garnish with pecans or add pecans and coconut into icing.