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1
Preheat oven to 350 degrees. Prepare 3 9-inch cake pans by greasing and flouring.
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2
FOR THE CAKE:
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Cream the butter and shortening until creamy.
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Add sugar in 1/4 cup at a time, beating until mixture is smooth.
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5
Add egg yolks and beat well.
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6
Combine flour and baking soda, then add to creamed mixture alternately with dashes of buttermilk, until all is mixed in smoothly.
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7
Hand stir in the vanilla, coconut and chopped nuts.
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8
Gently fold in stiffly beaten egg whites until lightly dispersed through the cake batter.
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9
Bake 350 degrees for 25 minutes (or until done). Should be golden yellow, not brown. Do not overcook (insert toothpick in center; some crumbs sticking to toothpick is good, just not wet).
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10
Cool in pans 5 minutes or so, then flip out onto cookie racks.
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11
While they are cooling, wash beaters and bowl as you will use them to make the frosting. When cakes are completely cool, frost.
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12
CREAM CHEESE FROSTING:
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13
Cream the cream cheese and butter.
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14
Add powdered sugar and mix well.
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15
Add vanilla and beat until smooth.
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16
Stir in the nuts and coconut.
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17
Place one layer on cake dish.
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18
Spread frosting on layer, then carefully stack the next layer on top of first one.
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When complete, frost the tops and sides.
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20
Keep cake cool.
