1 c. (2 sticks) butter
2 c. sugar
5 egg yolks
2 c. sifted flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla (or whiskey)
1 sm. can coconut
1 c. pecans, chopped
5 egg whites, beaten

Cream butter and sugar well. Add egg yolks, one at a time. Sift flour and baking soda together; add alternately with buttermilk. Add vanilla, coconut and pecans. Fold in beaten egg whites. Pour into 3 greased 9-inch cake pans. Bake 40 minutes at 350 degrees.

FROSTING FOR ITALIAN CREAM CAKE:

1 (8 oz.) pkg. cream cheese
1 lb. confectioners sugar
1/2 c. butter (1 stick)
1 tsp. whiskey
1/2 c. nuts, chopped

Cream together cheese and butter. Add sugar and whiskey, beating until smooth. Spread between layers on top of cake. If stiff, add milk. Sprinkle nuts on top of cake.