Cream margarine, shortening, and sugar in bowl until light and fluffy. Add egg yolks; beat well. Add flour and soda alternately with buttermilk, blending well after each addition. Stir in vanilla, nuts and 2 cups coconut. Fold in stiffly beaten egg whites gently. Pour into 4 greased and floured 9-inch cake pans. Bake at 350° until cake tests done. cool completely. Frost with cream cheese frosting. Sprinkle 2 cups coconut over top and sides of cake.
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