1 stick (1/2 c.) butter
2 c. sugar
2 c. flour
1 c. buttermilk
1 1/3 c. loosely packed coconut or 1 sm. can
1/2 c. vegetable shortening
5 egg yolks
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped nuts, very fine
5 egg whites

Using an electric mixer beat well the butter and shortening. Add sugar, beat well and add egg yolks, one at a time. Sift together the flour and soda; add alternately with 1 cup buttermilk. Then add vanilla, coconut and nuts. Fold in egg whites, beaten stiff but not dry. Bake in greased, floured three 9 inch cake pans at 325 degrees for 30-35 minutes. Cool on wire rack.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. Philadelphia cream cheese
1 lb. powdered sugar, sifted
Chopped pecans
1/2 stick butter
1 tsp. vanilla