Cream butter and shortening. Gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yolks, beating well. Combine buttermilk and soda. Stir until soda dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in vanilla. Add 1 cup walnuts and coconut, stirring well. Beat egg whites with cream of tartar until stiff peaks form. Fold into batter. Pour into 3 greased and floured 9 inch round pans. Bake for 30 minutes at 350?. Cool 10 minutes, remove from pans. Cool completely before icing. Frost cake with cream cheese frosting. Sprinkle with remaining walnuts. Frosting: Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy. Stir in vanilla. Yield: 3 layer cake. MRS. H.L. WILKINSON STAMPS, AR From
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 277 (40%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 364mg||112 %|
|Sodium 286.5mg||10 %|
|Potassium 218.7mg||6 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 90.6g|
|Protein 15.2g||22 %|
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Calories per serving: 691
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