Italian Cream Coconut Cake

• 1 c. butter, softened
• 5 eggs, separated
• 2 c. flour
• 1 c. buttermilk
• 1 c. chopped nuts, divided
• 2 c. sugar
• 2 tsp. vanilla extract
• 2 c. flaked coconut, divided
• 1 tsp. soda
• Cream Cheese Frosting

1. Cream butter; gradually add sugar, beating until light and fluffy.
2. Add egg yolks, one at a time, beating well after each addition.
3. Stir in vanilla.
4. Combine flour and soda; add to creamed mixture, alternating with buttermilk and beginning and ending with flour mixture.
5. Stir in 1 cup coconut and 1/2 cup pecans.
6. Beat egg whites until stiff peaks form.
7. Fold into batter; pour mixture into 3 greased cake pans.
8. Bake at 350u0b0 for 25 to 30 minutes or until toothpick inserted comes out clean. Cool in pans 10 minutes; turn out onto wire racks and cool completely.

butter, eggs, flour, buttermilk, nuts, sugar, vanilla extract, flaked coconut, soda, cream cheese frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=651781 (may not work)