5 extra lg. eggs
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 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 into 3 (9 inch) pans, the bottoms of 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 refrigerate if not eaten the day it is made. Serve 16 to 20.

FROSTING - ITALIAN CREAM:

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

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