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

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine buttermilk and soda; stir until soda dissolved.

Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix after each addition. Stir in vanilla. Add 1 cup walnuts and coconut, stirring well. Beat egg whites (at room temperature) and cream of tartar until stiff peaks form; fold into batter.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake for 22 to 25 minutes at 350 degrees. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; press additional chopped walnuts onto sides of cake.

CREAM CHEESE FROSTING:

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

Cream butter and cream cheese; gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.