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

Combine soda and buttermilk and set aside. Cream sugar, butter, and shortening. Add egg yolks, one at a time, beating well after each. Add flour alternately with buttermilk. Stir in vanilla. Fold in stiffly beaten egg whites. Gently stir in pecans and coconut. Bake in three 8 or 9-inch pans at 325 degrees for 25-30 minutes.

ITALIAN CREAM CAKE ICING:

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

Cream the cheese and butter. Add sugar a little at a time. Add vanilla. Frost a completely cooled cake.