2 c. sugar
1/2 c. oil
1/2 c. shortening
5 eggs, separated
1 c. buttermilk
1 c. coconut
1 tsp. vanilla
1 tsp. baking soda
2 c. flour
1 c. chopped pecans

Cream sugar and oil and shortening. Add egg yolks one at a time. Add baking to buttermilk and add alternately with flour to mixture. Add beaten egg whites and coconut. Beat well after each addition. Then add vanilla and nuts.

ITALIAN CREAM CAKE FROSTING:

1 pkg. cream cheese
1 tsp. vanilla
1/2 c. butter, softened
2 c. powdered sugar
1 c. chopped pecans

Cream the cheese and butter. Add powdered sugar and vanilla. Beat well until mixture is well blended and thick, add pecans. May refrigerate icing to thicken.