Italian Cream Cake - cooking recipe

Ingredients

1/2 c. margarine
2 c. sugar
2 c. all-purpose flour
1 c. buttermilk
1 (4 oz.) can flaked coconut
1/2 c. vegetable shortening
5 eggs, separated
1 tsp. soda
1 tsp. vanilla
1 c. chopped pecans

Preparation

Cream margarine and shortening.
Add sugar gradually; beat until smooth.
Add egg yolks; beat well.
Combine flour and soda; add to creamed mixture alternately with buttermilk.
Stir in vanilla.
Stir in coconut and pecans; fold in stiffly beaten egg whites.
Pour into 3 greased and waxed paper-lined 8-inch cake pans.
Bake in preheated 350\u00b0 oven for 25 minutes; cool.