3 eggs
1/2 c. shortening
1/2 c. butter
2 c. sugar
1 c. blackberry jam
1 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
1/2 box coconut
1/2 c. chopped nuts

In large bowl mix eggs, shortening and butter, and sugar. Add dry ingredients and then add buttermilk and stir until creamy. Blend in jam, coconut and nuts. Pour in greased 8 x 10 inch pan. Cook 45 minutes at 375 degrees.

ICING:

1/2 c. sugar
3 tbsp. flour
1/2 c. butter
1 1/2 c. cream (canned)
1/2 c. coconut
1/2 c. nuts

In saucepan melt sugar and butter. Add cream and flour, a small amount at a time. Cook over slow flame for 10 minutes - then blend in coconut and nuts. Cool slightly before spreading on cake. Serves 6-8.