Italian Cream Cake

• 1/2 c. margarine
• 1/2 c. vegetable shortening
• 2 c. sugar
• 5 eggs
• 2 c. flour, sifted 2 times
• 1 tsp. soda
• 1 c. buttermilk
• 13 1/2 oz. can coconut
• 1 c. chopped nuts
• 1 tsp. Watkins vanilla extract
• 1 tsp. Watkins coconut flavor

1. Separate eggs and beat whites until stiff.
2. Set aside.
3. Cream margarine, vegetable shortening and add sugar.
4. Add egg yolks, one at a time, beating well after each addition.
5. Dissolve soda in buttermilk; add alternately with flour.
6. Beat well.
7. Add coconut, nuts and Watkins extracts.
8. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9-inch cake pans, using 2 cups batter for each pan.
9. Bake in preheated 350u0b0 oven for 25 minutes.

margarine, vegetable shortening, sugar, eggs, flour, soda, buttermilk, coconut, nuts, vanilla, coconut flavor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=689911 (may not work)