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Ingredients

1 cup buttermilk 1 teaspoon baking soda ½ cup butter ½ 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 8 ounces cream cheese ½ cup butter 1 teaspoon vanilla extract 4 cups confectioners' sugar 2 tablespoons light cream ½ cup chopped walnuts 1 cup sweetened flaked coconut

Nutrition Info

766.7 calories carbohydrate: 98 g cholesterol: 139.8 mg fat: 39.7 g fiber: 2.1 g protein: 8.2 g saturatedFat: 20.4 g servingSize: - sodium: 397.2 mg sugar: 78.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk, set aside.
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.
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.
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.

1 3-layer 9-inch round cake

This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.