350 degrees
Three 9-inch pans, greased and floured
yield:  12 large servings

1/2 cup butter
1/2 cup shortening
5 eggs, separated
2 cups sugar
2 cups flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
1 small can coconut
1 cup chopped walnuts

Frosting:
1 box powdered sugar
8 oz cream cheese
1/2 cup walnuts, chopped
1/2 cup butter
1 tsp vanilla

   Cream butter, shortening, and sugar together.  Add egg yolks
and beat well.  Combine flour and soda; add to creamed mixture,
alternating with buttermilk and vanilla.  Add coconut and nuts.
Beat egg whites until stiff and fold into mixture.  Pour into
three 9-inch greased and floured cake pans.  Bake for 25 minutes.
Allow to cool.

  Frost with the following icing.

   Cream butter and cream cheese together; add sugar and vanilla.
Mix well, add nuts.  Cake cuts better if prepared a day ahead.
Refrigerate.

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