2 c. sugar
1 stick butter, softened
1/2 c. shortening
2 c. plain flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
5 egg yolks
2 tsp. vanilla extract
1 c. chopped walnuts
1 (7 oz.) pkg. flaked coconut

Icing:

1 (8 oz.) pkg. cream cheese, softened
1/2 stick butter, softened
1 (1 lb.) box 10x powdered sugar
2 tsp. vanilla extract

Preheat oven to 350°F. Cream the shortening and butter. Add the sugar, beating until light and fluffy. Add the egg yolks and beat well for about 2 minutes. Sift together the flour, baking soda and salt. Beat in half the dry ingredients, then half the buttermilk; repeat, making sure that all of the ingredients are well blended. Fold in the vanilla, walnuts and coconut. Pour into three greased and floured 9-inch cake pans.

Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool before icing.

To make the icing, beat together the butter and cream cheese until well blended. Gradually beat in the powdered sugar, alternating with the vanilla. Beat until smooth and creamy. Spread between the layers and on the top and sides of the cake.

Serves 12.