Italian Coconut Cream Cake

• 2 cups sugar
• 1/2 pound butter divided
• 5 each egg yolks
• 1/2 cup vegetable shortening
• 2 cups flour, all-purpose
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/2 cup pecans chopped
• 2 cups coconut
• 2 teaspoons vanilla extract divided
• 5 each egg whites stiffly beaten
• 8 ounces cream cheese
• 1 pound powdered sugar

1. Cream together sugar, 1/4 pound butter, egg yolks and shortening.
2. Add flour, baking soda, buttermilk, pecans, coconut, and 1 teaspoon vanilla.
3. Stir to blend well.
4. Fold into beaten egg whites.
5. Pour into 3 cake pans that have been coated with shortening and dusted with flour.
6. Bake at 350F (180C) for 25 to 35 minutes.
7. For icing: Cream together 1/4 pound butter, cream cheese, powdered sugar and 1 teaspoon vanilla.
8. Ice only top and center of cakes (leaving sides plain).
9. Sprinkle top with toasted coconut if desired.

sugar, butter, egg yolks, vegetable shortening, flour, baking soda, buttermilk, pecans, coconut, vanilla, egg whites, cream cheese, powdered sugar

Taken from recipeland.com/recipe/v/italian-coconut-cream-cake-32678 (may not work)