1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour

1/2 pound cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup flaked coconut

This is an old recipe from my aunt. It is both famous
and infamous in our family. It is absolutely irresistible. ( 12 servings).
Printed from Allrecipes, Submitted by Rory

Directions
1 Preheat oven to 350 degrees F (175 degrees F). Grease 3
- 9 inch round cake pans. In a small bowl, dissolve the
baking soda in the buttermilk; set aside.
2 In a large bowl, cream together 1/2 cup butter,
shortening and white sugar until light and fluffy. Mix in the
eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut,
baking powder and flour. Stir until just combined. Pour
batter into the prepared pans.
3 Bake in the preheated oven for 30 to 35 minutes, or
until a toothpick inserted into the center of the cake comes
out clean. Allow to cool.

4 To Make Frosting: In a medium bowl, combine cream
cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners'
sugar. Beat until light and fluffy. Mix in a small amount of
cream to attain the desired consistency. Stir in chopped
nuts and remaining flaked coconut. Spread between layers
and on top and sides of cooled cake.