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

Cream together butter, shortening and sugar. Add egg yolks, buttermilk, soda, flour, pecans, coconut and vanilla. Fold in 5 egg whites (whipped to soft peak). Bake at 325 degrees in greased and floured 9-inch cake pans until cake tests done (35-45 minutes). Frost cooled cake with frosting listed below.

FROSTING:

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

Combine butter and cream cheese and whip until creamy. Add powdered sugar and vanilla to mixture and continue to beat until spreading consistency is reached. Top Italian Cream Cake with frosting.