1/2 c. shortening
1/4 lb. butter
2 c. sugar
5 eggs, separated
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 c. coconut
1 c. chopped nuts

Cream shortening, butter, and sugar. Add egg yolks, one at a time. Combine dry ingredients and alternate with buttermilk when mixing with creamed mixture. Add coconut and nuts and fold in stiffly beaten egg whites. Pour into 3 greased layer pans. Bake at 350 degrees for 25 minutes.

ICING:

1/4 lb. butter
1 lb. powdered sugar
1 tsp. vanilla
1 c. chopped nuts
8 oz. cream cheese
More coconut, if desired

Mix the above. Ice the cake when cooled.