Italian Cream Cake - cooking recipe

Ingredients

1 stick margarine
1/2 c. Crisco shortening
2 c. sugar
5 egg yolks
2 1/2 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 (3 1/2 oz.) can coconut
1 c. chopped pecans
5 egg whites, beaten

Preparation

Using an electric mixer, beat margarine and shortening until creamy.
Add sugar gradually and beat well.
Add egg yolks, one at a time.
Sift flour, soda and salt together, and add alternately with buttermilk still using an electric mixer.
Add vanilla, coconut and pecans.
Fold in beaten egg whites.
Pour into three greased and lined 9-inch cake pans and bake in 350\u00b0 oven for approximately 30 to 35 minutes.
Test for doneness with a toothpick.
Remove cake from oven.
Set on wire rack to cool before removing from pan.