Italian Cream Cake

Cake:
1/2 cup margarine
1/2 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups flour
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla
1 cup chopped walnuts
1 cup flake coconut

Cream together margarine, shortening and sugar. Add egg yolks, one at a time. Add flour and baking soda alternately with buttermilk. Add nuts, coconut and vanilla. Beat egg whites until stiff and fold in last. Pour batter into three greased and floured layer cake pans. Bake at 350F for 25 to 30 minutes.

Frosting:
1/2 cup margarine
3 1/2 cups powdered sugar
1 cup chopped walnuts
8 oz cream cheese
1 tsp vanilla
1 cup flake coconut

Mix frosting and spread just on the top of each layer.