From Linda's Recipe Book.
This recipe has been a favorite of ours for many years. Made totally from scratch it is not the quickest or easiest cake to make but oh so worth it. This cake gets better a few days after it is made.
Cake:
1 stick butter
2 cups sugar
2 cups flour
1 cup buttermilk
1 cup coconut
5 egg yolks
5 egg whites, stiffly beaten
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup chopped walnuts
Cream butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Sift flour, measure and sift again with baking soda. Add flour mixture alternately with buttermilk to the creamed mixture. Stir in vanilla, coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8" cake pans (or two 9"). Bake at 350 degrees for 25 minutes or until toothpick comes out clean. Cool in pans for 5 minutes. Then turn out cakes on racks. When cake is completely cooled, frost.
Cream Cheese Frosting:
1 8oz. pkg. cream cheese(room temperature)
1 lb. powdered sugar
1/2 cup chopped walnuts
1 teaspoon vanilla
1/2 stick butter
Beat cream cheese with butter until very smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread between layers and over top and sides. Sprinkle with chopped nuts.
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