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Hickory Nut Cake

1 cup butter
2 cups granulated sugar
5 large egg yolks
5 large egg whites, stiffly beaten
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped hickory nuts

Frosting (recipe follows)

1. Preheat oven to 350*F (175*C). Grease and flour three 9-inch cake pans; set aside.
2. In mixing bowl, cream sugar and butter together until light and fluffy. Add
   egg yolks and beat well.
3. Combine baking soda with buttermilk and add alternately with flour to the creamed mixture. Add vanilla, coconut and nuts, mixing well. Fold in the stiffly beaten egg whites.
4. Divide cake batter evenly among prepared cake pans. Bake for 25 to 30 minutes or until tested done when wooden pick inserted in center comes out clean. Cool cakes for 10 to 15 minutes on wire rack before removing from pan. Cool completely before frosting.

Makes 12 servings.

Frosting:

1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
1 (1-pound) package powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk

1. Cream together cream cheese and butter, beat in powdered sugar, vanilla and enough milk for desired spreading consistency.
2. Spread between layers and the top of cooled cake.