Italian Cream Pound Cake - cooking recipe

Ingredients

2 c. sugar
1/2 c. margarine
1/2 c. solid vegetable shortening
5 eggs, separated
1 tsp. baking soda
1 c. buttermilk
2 c. all-purpose flour
1 c. chopped pecans
2 c. shredded coconut
2 tsp. vanilla extract

Preparation

Cream together sugar, margarine and shortening.
Add egg yolks, one at a time, beating after each one.
Mix together soda and buttermilk; add alternately with flour to first mixture.
Add nuts, coconut and vanilla.
Beat egg whites until stiff and fold into mixture.