Italian Cream Cake With Cream Cheese Frosting

• 5 large eggs
• 1/2 c. butter or margarine
• 1/2 c. vegetable shortening
• 2 c. granulated sugar
• 1 tsp. baking soda
• 1 c. buttermilk
• 2 c. all-purpose flour (sifted 2 times)
• 1 c. coconut
• 1 c. chopped walnuts
• 1 tsp. vanilla or white vanilla
• 1 tsp. coconut flavor

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

eggs, butter, vegetable shortening, sugar, baking soda, buttermilk, flour, coconut, walnuts, vanilla, coconut flavor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738038 (may not work)