1 stick butter (not whipped)
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. plain flour
1 tsp. baking soda
1 tsp. baking powder
1 c. buttermilk
1 tsp. vanilla
3 1/2 oz. coconut
1/2 c. pecans, chopped
5 egg whites, stiffly beaten

Mix together butter and Crisco. Add sugar, beat well. Add egg yolks and mix. Add dry ingredients alternately with buttermilk. Add vanilla, coconut and pecans. Mix well. Fold in egg whites. Bake 25 minutes at 350 degrees. Bake in three 8 inch round pans. (If baking in 9 x 13 inch pan, increase time to 30 minutes.) Allow cake to cool completely before frosting.

CREAM CHEESE FROSTING FOR ITALIAN CREAM CAKE:

8 oz. cream cheese, softened
1/2 stick butter
1/2 c. pecans
1 box confectioners sugar
1 tsp. vanilla

Mix butter and cream cheese. Add confectioners sugar, vanilla, and pecans. Frost cake. Sprinkle a few pecans on cake.