Donna's Italian Cream Cake

 

1/2 cup butter
1/2 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups flour
1 tsp soda
1 cup buttermilk
1 tsp vanilla
3 1/2 oz angel flake coconut
1 cup chopped pecans

 

Heat oven to 350 F. Cream butter and shortening, add sugar and beat until smooth. Add egg yolks and beat well. Stir together flour and soda - add flour mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Beat egg whites until stiff, fold into batter. Bake 30-35 minutes in three 8-inch round cake pans that have been buttered and dusted with flour.

 

Frosting

 

1 eight oz pkg cream cheese, softened
1/4 cup butter at room temperature
1 tsp vanilla
1 lb powdered sugar

 

Beat cream cheese and butter until smooth. Add sugar and mix well. Add vanilla and mix well. Divide into 3 parts and spread frosting between layers and on top - do not frost the sides. Top with toasted coconut if desired.