5 lg. eggs, separated
2 c. sugar, divided
1/2 c. butter
1/2 c. butter
1/2 tsp. salt
1 1/2 tsp. vanilla
1 tsp. baking soda
1 c. buttermilk
2 c. flour
1 c. finely chopped pecans
1 (3 1/2 oz.) can flaked coconut

Have all ingredients at room temperature. Beat egg whites until they form soft peaks. Slowly add 1/2 cup sugar and beat until consistency of meringue; set aside. Cream butter, butter, remaining sugar, salt and vanilla, adding egg yolks one at a time until consistency of whipped cream.

Stir baking soda into buttermilk. Add this mixture alternately with flour to butter mixture, beginning and ending with the flour. Fold in egg white mixture, then pecans and coconut.

Pour batter into 3 (9-inch) cake pans, the bottoms which have been greased and floured. Bake at 325 degrees for approximately 40 minutes. Cool and remove from pans.

Frost layers and sides of cooled cake with Italian Cream Frosting. Cake should be refrigerated if not eaten the day it is made. Serves 16-20. (I usually bake in an oblong cake pan and check at 25-30 minutes. When toothpick comes out clean, it's done.)

ITALIAN CREAM FROSTING:

3/4 c. butter
12 oz. cream cheese
1 1/2 tsp. vanilla
1 1/2 (1 lb.) boxes powdered sugar

Have ingredients at room temperature. Beat all ingredients together until the consistency of whipped cream.