1 stick butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 tsp. vanilla
1 c. buttermilk
1 sm. can coconut
1 c. chopped pecans
5 egg whites stiffly beaten

ITALIAN CREAM CAKE FROSTING:

8 oz. pkg. cream cheese
1/2 stick butter
1 tsp. vanilla
1 box 10x sugar
1 c. chopped pecans

Cream butter and shortening. Add sugar and egg yolks and beat well. Mix flour, soda; add to cream mixture alternately with buttermilk; add vanilla, coconut, and pecans. Fold in beaten egg whites. Bake in 3 - 8 or 9 inch pans at 350 degrees for 25 minutes. Remove from cake tins and cool.

Frosting: Beat cream cheese and butter. Add sugar and vanilla. Mix well. Add a little milk, if needed. Add pecans. Spread on cake.