°1 c buttermilk
°1 tsp baking soda
°1/2 c butter
°1/2 c shortening
°2 c white sugar
°1 tsp vanilla extract
°1 c flaked coconut
°1 tsp baking powder
°2 cups all-purpose flour
°8 ounces of cream cheese
°1/2 cup butter
°1 teaspoon vanilla extract
°4 cups icing sugar
°2 tablespoons light cream
°1/2 cup chopped walnuts
°1 c sweetened coconut
Preheat oven 350 degrees F Greased 3 9-inch round cake pans.
In small bowl, dissolve baking soda in buttermilk; put aside.In bowl, cream 1/2 c butter, shortening also white sugar to light & fluffy.
Stir in eggs, buttermilk mixture, 1 tsp vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter to prepared pans.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool.
To make the frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and icing sugar. Beat until light and fluffy.
Stir in a small amount of cream to achieve desired consistency.
Stir in chopped walnuts and remaining shredded coconut.
Spread between layers and over top and sides of cooled cake.