2 c. White Sugar
1 1/2 c. Shortening
1/2 c. Butter
5 Eggs, separated
2 c. Flour
1/2 tsp. Salt
1 tsp. Soda
1 c. Buttermilk
1 Tbsp. Vanilla
2 c. Coconut
1 c. Chopped Nuts

Cream sugar, shortening and butter until light and fluffy.
Add egg yolks one at a time, beating after each egg.
Stir together flour, salt and soda, set aside.
Mix in flour mixture alternating with buttermilk and vanilla.
Stir in coconut and nuts.
Beat egg whites until stiff and fold into batter.
Grease and flour three 9″ pans. Divide batter between prepared pans.
Bake at 350° F  for 30 min.

Frosting:
1 8 oz. pkg. Cream Cheese
1/2 c. Butter
1 lb. Powdered Sugar
1 Tbsp. Vanilla

Bring cream cheese and butter to room temperature.
Combine all ingredients  and beat well.
Spread frosting between layers. Next frost top and sides of cake.
Keep refrigerated.