Italian Cream Cake

Ingredients:
1 cup buttermilk
1 tsp baking soda
½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
1 tsp vanilla extract
1 cup flaked coconut
1 tsp baking powder
2 cups all-purpose flour

8 oz cream cheese
½ cup butter
1 tsp vanilla extract
4 cups confectioners' sugar
2 Tbsp light cream
½ cup chopped walnuts
1 cup sweetened flaked coconut

Method:

1. Preheat oven to 175°C. Grease three 9" round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
2. In a large bowl, cream together ½ cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 tsp vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: 

1. In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. 
2. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. 
3. Spread between layers and on top and sides of cooled cake.