Italian Cream Cheese Cake

 

1/2 c butter, softened
1/2 c shortening
2 c sugar
5 eggs, separated
1 tsp vanilla
2 c all-purpose flour
1 tsp baking soda
1 c buttermilk
1-1/2 c flaked coconut
1 c chopped pecans

Frosting:
11 oz cream cheese, softened
3/4 c butter, softened
6 c powdered sugar
1-1/2 tsp vanilla
3/4 c chopped pecans

Cream butter, shortening and sugar together.
Beat in egg yolks and vanilla.
In separate bowl, combine flour and baking soda.
Add to butter mixture alternately with buttermilk.
Beat until just combined.
Stir in coconut and pecans.
In small bowl, beat egg whites until stiff peaks form.
Fold fourth of egg whites into batter, then fold in remaining egg whites.
Pour into three greased and floured baking pans.
Bake at 350 degrees for 20-25 minutes.
Cool 10 minutes and remove from pans.
Cool completely and frost.