Mom's Coconut Cream Cake

• 12 cup shortening
• 12 cup butter or 12 cup margarine
• 2 cups sugar
• 5 eggs, separated
• 2 cups flour
• 1 teaspoon baking soda
• 1 cup buttermilk (soured milk will do(add 2 to 3 tbsp. vinegar to milk)
• 1 23 cups flaked coconut
• 12 cup butter
• 1 (8 ounce) package cream cheese
• 1 (1 lb) box powdered sugar
• 1 teaspoon vanilla
• 18 teaspoon salt
• 12 cup chopped nuts

1. Cream shortening, margarine, and sugar.
2. Add egg yolks, one at a time, mixing well after each yolk.
3. Sift flour and soda together.
4. Add flour mixture alternately with buttermilk, starting and ending with flour.
5. Beat egg whites until stiff peaks form.
6. Fold egg whites into batter.
7. Fold coconut into batter.
8. Bake in 3 greased and floured pans for 25 to 30 minutes at 350 degrees.
9. Blend all frosting ingredients and frost cake when cooled.

shortening, butter, sugar, eggs, flour, baking soda, buttermilk, flaked coconut, butter, cream cheese, powdered sugar, vanilla, salt, nuts

Taken from www.food.com/recipe/moms-coconut-cream-cake-238366 (may not work)