Italian Cream Cake

Italian Cream Cake

Cake:
1 stick oleo
1/2 shortening
2 cups sugar
5 eggs, separated, whites beaten before rest of cake is mixed.
2 cups flour
1 1/2 to 2 cups buttermilk (I can't remember which)
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 cups coconut
1 cup chopped pecans

Cream oleo, shortening and sugar together. Add egg yolks and vailla. Beat well. Add flour, soda, salt to mixture, alternating with buttermilk. Stir in beaten egg whits. Stir in coconut and pecans. Pour into greased and floured pans (3 is best, 2 will be very full). Bake in 350 degree oven for 25-30 minutes or until cake springs back when touched in middle. Cool.

Frosting:
1 stick oleo, 1 8-oz. package cream cheese, 1 teaspoon vanilla, 4 cups confectioner sugar, 1 cup coconut, 1/2 to 1 cup pecans.

Cream together oleo, cream cheese, vanilla. Add confectioner sugar. Stir in coconut and pecans.

From Mom, who is awesome. I will never have to call her to ask for the recipe again.