Italian Cream Cake

INGREDIENTS:
1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can flaked coconut
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans, or walnuts

Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners’ sugar, (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 teaspoon vanilla

PREPARATION:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. 
Combine soda and flour; add to creamed mixture alternately with buttermilk. 
Stir in vanilla. Add coconut and nuts. Fold in egg whites.


Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.


Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until 
smooth. Spread on cake layers; sprinkle top with chopped nuts.