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1
For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
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2
Sift the flour and baking soda together and set aside.
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3
With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes.
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4
Add the egg yolks one at a time, beating well between each addition.
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5
With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk.
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6
Add the vanilla, coconut and nuts, and stir well to incorporate.
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7
In a separate bowl with clean beaters, whip the egg whites to stiff peaks.
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8
Gently fold the beaten egg whites into the batter, just until blended.
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9
Pour the batter into the prepared pans and bake for 25 minutes.
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10
Test for doneness by touching the top of the cake with your finger.
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11
The cake is done if it bounces back up.
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12
Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
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13
For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy.
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14
Reduce the speed to medium and blend in the sugar and vanilla.
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15
Beat well until the frosting is smooth.
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16
When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake.
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17
Sprinkle on the nuts.
