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1
To make the frosting: in a large mixing bowl, cream butter and cream cheese; gradually add powdered sugar, beating (with an electric mixer) until mixture is light and fluffy.
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2
Stir in vanilla; set aside.
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3
To make cake: In a large mixing bowl, cream butter and shortening; gradually add sugar, beating well with an electric mixer at medium speed.
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4
Add egg yolks, one at a time, beating well after each addition.
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5
In another bowl, combine buttermilk and soda; stir until soda is dissolved.
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6
Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour.
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7
Mix after each addition.
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8
Stir in vanilla.
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9
Add in 1 cup walnuts and coconut; stir well.
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10
In another bowl, beat egg whites (at room temperature) and cream of tartar until stiff peaks form; fold egg white mixture into batter.
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11
Pour batter into 3 greased/floured 9-inch round cake pans.
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12
Bake in a 350u00b0 oven for 22-25 minutes or until pick comes out clean.
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13
Cool cakes in pans 10 minutes; remove from pans and let cool completely on wire racks.
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14
Spread Cream Cheese Frosting between layers and on top and sides of cake.
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15
Press additional chopped walnuts onto sides of cake.
