1/2 c. butter (1 stick)
1/2 c. vegetable shortening
2 c. granulated sugar
5 egg yolks
1 tsp. vanilla
2 c. all-purpose flour (measure after sifting)
1 tsp. baking soda
1 c. buttermilk
1 c. shredded coconut
1 c. chopped nuts (pecans or walnuts)
5 egg whites

In large bowl cream butter and shortening. Gradually, add sugar and beat until light and fluffy. Add egg yolks and vanilla; sift flour with baking soda three times. Then add to batter alternately with buttermilk, beginning and ending with dry mixture.

By hand, stir in coconut and nuts. Beat egg whites until stiff but not dry. Stir a heaping tablespoon into batter and beat (by hand) vigorously until blended. Then, carefully fold in remaining egg whites.

Turn into greased 9x13-inch baking dish lined with wax paper. Bake at 325 degrees or use 3 (8 inch) layer pans and bake at 350 degrees until tests done.

DELMONICO NUT CAKE ICING:

1 (6 oz.) softened cream cheese
1/2 stick butter
3/4 box powdered sugar
1 tsp. vanilla
1/3 c. finely chopped pecans or walnuts

In small mixer bowl, cream cheese and butter until smooth. Gradually add sugar and beat well again. Add vanilla. Then spread over cake. Sprinkle with nuts.