Nana'S Italian Holiday Cream Cake

• 1/2 cup margarine
• 1/2 cup shortening
• 2 cups white sugar
• 5 eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 (3.5 ounce) can flaked coconut
• Frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup margarine, softened
• 1 pound confectioners' sugar
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
2. Beat 1/2 cup margarine and shortening in a bowl with an electric mixer until creamy. Beat in sugar. Beat in egg yolks until smooth.
3. Combine flour and baking soda in a bowl. Add to the margarine mixture in batches, alternating with buttermilk, until batter is smooth. Mix in 1 teaspoon vanilla extract; add pecans and coconut.
4. Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the batter. Pour into prepared pans.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes; invert onto a cooling rack. Cool completely, about 30 minutes.
6. Beat cream cheese and 1/4 cup margarine in a bowl until smooth; stir in confectioners' sugar. Beat in 1 teaspoon vanilla extract until frosting is combined.
7. Spread frosting onto the cooled cake layers. Stack cakes; frost top and sides.

margarine, shortening, white sugar, eggs, flour, baking soda, buttermilk, vanilla, pecans, flaked coconut, frosting, cream cheese, margarine, sugar, vanilla

Taken from www.allrecipes.com/recipe/255267/nanas-italian-holiday-cream-cake/ (may not work)