1 c. coconut
1/3 c. black walnuts, ground
1/4 c. black walnuts, chopped
2 c. flour, sifted
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c.sugar
1/2 c. Crisco
1/2 tsp. vanilla
1/2 tsp. black walnut flavoring
2 unbeaten eggs
1 c. buttermilk
1/3 strong coffee (hot)

Grind coconut and 1/3 cup walnuts together. Add remaining walnuts to this mixture and set aside. Sift together flour, baking powder, soda and salt, set aside. Cream sugar and Crisco together, add flavorings. Add eggs, one at a time, beating well after each addition, add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.

Blend thoroughly. Bake in two 8-inch cake pans, greased and floured on the bottoms only. Bake at 375 degrees for 30 to 35 minutes. Cool. Frost with creamy coffee icing. Sprinkle top with reserved coconut-nut mixture.

CREAMY COFFEE ICING:

4 c. sifted confectioners' sugar
4 tbsp. Crisco
1/2 tsp. black walnut flavoring
1/2 tsp. vanilla
1/3 tsp. salt
2 tbsp. melted butter
2 to 3 tbsp. hot strong coffee

Combine sugar and Crisco, add flavoring and salt. Add butter and coffee. Beat until of spreading consistency.