1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 c. chopped nuts (optional)
1 (4 oz.) can flaked coconut
1 tsp. vanilla

Cream butter, sugar and shortening until light and fluffy. Add egg yolks (well beaten). Add flour, soda and buttermilk and mix well. Stir in nuts, coconut and vanilla. Beat egg whites until stiff. Gently fold into batter. Pour into greased and floured 9 x 13 pan.

Bake at 350°F until cake is done.

Cream Cheese Icing:

3 (3 oz.) pkg. cream cheese
1 egg, beaten
1 1/2 tsp. vanilla
dash of salt
2 lb. sifted powdered sugar

Combine the first 4 ingredients and beat until well blended. Gradually add the powdered sugar until well blended. Frost cake. Sprinkle with coconut, if desired.