Italian Cream Cake

This is a recipe my youngest daughter tested one summer for a county fair project. It's wonderful.

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans

Cream Cheese Frosting:
2 packages (1-8 oz and 1-3 oz) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup coconut

Preheat oven to 350 degrees. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.

In small bowl, beat egg whites until stiff peaks form. Gently fold into batter. Pour into three greased and floured 9-in round baking pans. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely.

For frosting, In large bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Decorate with chopped pecans and coconut. Serves 12-15
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