Ingredients:
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 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
1/2 cup butter
1 teaspoon vanilla extract
4 cups icing sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened coconut
Instructions:
Preheat the oven to 350 degrees F (175 degrees C) and grease three 9-inch round cake pans.
In a small bowl, dissolve the baking soda in buttermilk and set it aside.
Beat 1/2 cup butter, shortening, and white sugar together in a large bowl until frothy and light.
Add the eggs, buttermilk mixture, flour, baking powder, one cup of coconut, and one teaspoon of vanilla essence.
Stir until just combined.
Pour the batter into the prepared pans.
When a toothpick is placed into the center of the cakes, it should come out clean after 30 to 35 minutes of baking in a preheated oven. Let them cool.
To make the frosting, in a medium bowl, combine the cream cheese, 1/2 cup butter, 1 teaspoon vanilla extract, and icing sugar. Beat until light and fluffy.
Stir in a small amount of cream to achieve the desired consistency.
Stir in the chopped walnuts and remaining shredded coconut.
After the cake has cooled, frost the top, sides, and in between the layers.