• Preheat oven to 350 degrees.  Grease and flour 3 9-inch cake pans and set aside.
• In the bowl of a standing mixer with paddle attachment or large bowl with a hand held mixer, cream together  the 1 stick of butter (the additional ¼ cup is for the frosting), shortening and granulated sugar until light and fluffy.
• Add egg yolks and mix well.
• Sift together the flour and baking soda.  Add to the creamed mixture, alternating with the buttermilk, beginning and ending with dry ingredients.
• Add 1 teaspoon vanilla, coconut and nuts.  Mix to combine.
• Stiffly beat the egg whites to form soft peaks.  Fold into the batter.
• Pour batter into the prepared cake pans and bake for 30 minutes (until the cake is golden on top and toothpick comes out clean).  Allow to cool on racks for 20 minutes.  Remove from pans and allow to cool fully before frosting.

Making frosting:

• In the bowl of a standing mixer with whisk attachment or medium bowl with a hand held mixer, cream together ¼ cup butter and cream cheese.
• Add powdered sugar and 1 teaspoon vanilla. Mix to combine.
• Add milk, a teaspoon at a time to reach desired spreading consistency. Note: since my cake was gluten free which is not as dense as wheat flour cakes I thinned mine with about 5 teaspoons of milk but make your own judgment for what would be desirable to you.