1 c. buttermilk
1 tsp. soda
5 eggs, separated
2 c. sugar
1 stick butter
1/2 c. shortening
2 c. flour
1 tsp. vanilla
1 c. chopped pecans
1 sm. can coconut
1/2 tsp. salt

Combine buttermilk and soda. Cream sugar, butter, shortening and salt. Add egg yolks, one at a time. Add buttermilk alternating with flour. Stir in vanilla. Fold in beaten egg whites. Stir in pecans and coconut. Bake 3 layers 25 minutes at 325 degrees. (Oblong pan approximately 40 minutes.)

FROSTING:

1 (8 oz.) cream cheese
1 box powdered sugar
1 stick butter
1 tsp. vanilla

Mix in beater until smooth and creamy. Spread on cake.

ICING FOR ITALIAN CREAM CAKE:

5 egg whites
8 oz. cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla

Blend until smooth and creamy. Can be a 3 layer cake.