1 stick butter
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 sm. can Angel Flake coconut
5 egg whites, beaten

Using electric mixer, beat butter and shortening and add sugar until well blended. Add egg yolks one at a time. Sift flour, salt and soda together and add alternately with buttermilk, still using electric mixer. Add vanilla and coconut. Gently fold in the stiffly beaten egg whites. Pour into 3 greased and lined 8 or 9 inch cake pans. Bake in preheated oven at 350 degrees for 45 minutes or until sides break loose from pan. Cool in pans for 15 minutes. Ice with cream cheese frosting.

CREAM CHEESE FROSTING FOR ITALIAN CREAM CAKE:

8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
1 box powdered sugar
1 tsp. vanilla

Cream butter and cream cheese together using electric mixer. Add sugar and vanilla. Beat well. Frost cake layers and sprinkle top and sides with coconut, if desired.