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

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

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 proceedings.
Remove to wire racks to cool entirely.

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

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

Calories per serving: 661

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.