1 stick butter
2 c. sugar
1/2 c. shortening
5 egg yolks
2 c. cake flour (Swanson)
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 c. flake coconut
1 c. chopped walnuts
5 egg whites, stiffly beaten

Cream butter, shortening, and sugar. Beat until smooth. Add egg yolks, one at a time. Combine soda and flour. Add to cream mixture alternately with milk. Stir in vanilla, coconut, and nuts. Fold in egg whites; pour batter into pans. Bake at 350 degrees for 25 minutes. Cool and frost.

ITALIAN CREAM CAKE FROSTING:

Combine 8 ounces cream cheese and 1/2 stick butter. Beat until creamy; add 1 box powdered sugar that has been sifted. Add 1 teaspoon vanilla. Beat until smooth and spread over cake layers. Sprinkle cake with chopped nuts.