Italian Creme Cake

• 1/2 c. margarine or butter, softened
• 1/2 c. shortening
• 1 3/4 c. sugar
• 4 egg yolks
• 1 tsp. vanilla
• 1 3/4 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 c. buttermilk
• 1 (3 1/2 oz.) flaked coconut
• 1 c. chopped pecans
• 4 egg whites
• 1 recipe Cream Cheese Pecan Frosting

1. In a large bowl, beat margarine or butter with electric mixer until combined.
2. Add sugar; beat on high until mixture is light and fluffy.
3. Add egg yolks and vanilla; beat well.
4. In another bowl, combine flour, baking powder and baking soda.
5. Add to egg yolk mixture alternately with buttermilk.
6. Beat in just until combined. Stir in coconut and chopped pecans.
7. In a small bowl, beat egg whites until stiff peaks form.
8. Stir about 1/3 into cake batter to lighten.
9. Fold in remaining whites.
10. Pour batter evenly into three greased and floured 8-inch pans.
11. Bake in 350u0b0 oven for 25 to 30 minutes.
12. Cool in pans 10 minutes, then remove.
13. Frost.

margarine, shortening, sugar, egg yolks, vanilla, flour, baking powder, baking soda, buttermilk, flaked coconut, pecans, egg whites, recipe cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172652 (may not work)