Italian Cream Cake

• 1/2 c. margarine
• 1/2 c. Crisco oil
• 2 c. sugar
• 5 egg yolks
• 1 tsp. vanilla
• 1 can coconut
• 5 egg whites
• 2 c. flour
• 1 tsp. soda
• 1/2 tsp. salt
• 1 c. buttermilk
• 1 c. chopped nuts (pecans or walnuts)

1. Cream oil, margarine and sugar.
2. Beat until fluffy; add egg yolks and vanilla.
3. Add dry ingredients and buttermilk to batter, beginning and ending with dry ingredients.
4. By hand, stir in coconut and nuts.
5. Beat egg whites until stiff but not dry.
6. Stir 1 tablespoon of whites into batter and beat vigorously until blended. Carefully fold in remaining egg whites.
7. Pour into 3 (8-inch) greased and floured pans.
8. Bake at 325u0b0 for 25 minutes.
9. Cool before icing.

margarine, crisco oil, sugar, egg yolks, vanilla, coconut, egg whites, flour, soda, salt, buttermilk, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768602 (may not work)