Italian Cream Cake - cooking recipe

Ingredients

1/2 c. soft margarine
1/2 c. shortening
2 c. sugar
5 large eggs
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
2 tsp. vanilla
1/2 tsp. salt
1 (3 1/2 oz.) can coconut
1 c. chopped nuts

Preparation

Beat butter and shortening at medium speed about 2 minutes or until soft and creamy.
Gradually add sugar, beating well.
Add eggs one at a time, beating after each addition.
Combine flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition. Stir in vanilla, coconut and pecans; pour into greased and floured pan.
Bake at 350\u00b0 for 35 to 45 minutes, or until a wooden pick inserted into center comes out clean.
Cool 10 to 15 minutes before frosting.