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