1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. plain flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can flaked coconut
1 c. chopped nuts
5 egg whites, stiffly beaten

Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Bake in 3 greased 8" or 9" pans at 350 degrees for 25 minutes or until done. When cool, frost with Cream Cheese Frosting. Freezes well. Serves 16.

CREAM CHEESE FROSTING:

8 oz. cream cheese, softened
1/2 stick butter
1 tsp. vanilla
1 box powdered sugar
1 c. chopped pecans

Beat cream cheese and butter well. Add sugar. Add vanilla. Stir in nuts. Spread between layers and on top and sides of cake. Sprinkle with 1/4 cup coconut.