1 stick margarine
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 small can coconut
1 cup chopped nuts (I use pecans)
Cream margarine, shortening, and sugar until light and fluffy. Add add yolks; mix well. Sift flour and soda together; add to creamed mixture, alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla, coconut, and nuts. Fold in stiffly beaten egg whites. Pour into three 9-inch greased and floured cake pans. Bake in 350 gas oven for 30-35 minute, or until done. Fill and frost with the following icing.
Icing
1/4 cup margarine
1 8-ounce package cream cheese
1 1-pound box sifted confectioners 1 teaspoon vanilla
Cream margarine and cream cheese together; add sugar and vanilla. Mix well (if too stiff, add mild, l teaspoon at a time, until spreading consistency.) If desired, garnish with pecans, tinted coconut, or candied fruits.
Note: Cake cuts better if prepared a day ahead.

Marty