1. Bat 1/2 c butter, shortening, and sugar in a mixing bowl until
light and fluffy. Add egg yolks; beat swell.

2. Mix flour and baking soda unitedly. Add to batter mixture
alternately with buttermilk and 1 tsp vanilla, beating well after
each adding.

3. Stir in coconut and 1 cup walnuts. Fold in egg whites.

4. Pour into 3 greased and floured 9 inch cake pans. Bake at 350F
for 25 proceedings, or until layers test through. Cool in pans for several
transactions. Remove to wire racks to cool entirely.

5. Combine cream cheese and 1/2 cup butter in mixing bowlful; beat
swell. Add confectioners sugar and 1 tsp vanilla; mix wellspring. Stir in
1/2 cup chopped walnuts.

6. Spread between layers and over top and side of cooled cake. Chill
in refrigerator. Bar will be easier to cut if stored in refrigerator
for 24 hours.