Mix buttermilk and baking soda and let stand. Cream together sugar, butter and shortening. Gradually and alternately add flour and buttermilk mixture. Stir in vanilla. Beat egg whites until stiff peaks form and fold into batter. Stir nuts and coconut gently into mixture. Bake in 3 greased and floured 9 inch pans for 25 minutes at 325°. Let cool and frost with cream cheese frosting.
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