There is only one way to start the weekend! I worked with this recipe.
1/2 cup butter softened
1/2 cup solid vegetable shortening
2 cup sugar
3 eggs seperated
2 cups all-purpose flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon good vanilla extract
1 and 1/2 cups unsweetened coconut
1 cup finely chopped walnuts
1 1/2 cups butter, at room temperature
5 cups powdered sugar sifted
1 tablespoon vanilla
3 tablespoon heaving whipping cream
1/4 cup of unsweetened coconut flakes
1/4 cup walnuts
Preheat oven to 350 degrees F. Spray or grease and 3 8-inch round cake pans. Separate eggs and beat whites until stiff. Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and baking soda in another bowl; stir to combine. Add flour mixture alternately with buttermilk. Add vanilla. Finely chop walnuts and coconut and then mix in. Fold in egg whites.
Pour batter into cake pans. Bake at 350 degrees F for 25 minutes. Test at 20 minutes and make sure there are no crumbs on the toothpick. Cool on a wire rack before frosting.
For Buttercream, cream butter, slowly add the confectioners sugar one cup at a time.
Add vanilla and whipping cream. Beat until smooth. For the topping, put the coconut flakes and the walnuts into a food processor until they become powdery. Frost cake when it is cool and sprinkle on topping. Cover until ready to serve.