1 tsp. baking soda
1 tsp. vanilla
1 c. buttermilk
5 eggs, separated
1 stick butter
4 oz. can flake coconut
2 c. flour
2 c. sugar
1/2 c. Crisco
1 c. pecans, chopped

(To make buttermilk add 1 teaspoon vinegar to 1 cup milk).

Combine soda and buttermilk. Let stand 5 minutes. Cream Crisco, sugar and butter. Beat egg whites until stiff. Add egg yolks (one at a time) to creamed mixture, beating well after each addition. Add buttermilk, alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites. Gently stir in pecans and coconut. Pour into three 9 inch round cake pans that are greased and well floured. Bake in 325 degree oven for 30 minutes. Let cool. Frost.

ITALIAN CREAM CAKE ICING:

8 oz. cream cheese, softened
1 lb. box powdered sugar
1 stick butter (I use Mazola, sweetened and unsalted), room temperature
1 tsp. vanilla
1 c. finely chopped pecans

Mix cream cheese and butter well. Add vanilla. Beat in sugar a little at a time. Stir in pecans. Frost each cake top. Stack together. Frost sides.