Coconut Cream Cake - cooking recipe

Ingredients

1/2 c. margarine
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. sifted flour
1 tsp. soda
1 c. buttermilk
7 oz. can flaked coconut (1 2/3 c. for cake and 1 c. for filling)

Preparation

Blend shortening and margarine together in large mixing bowl on medium-high speed.
Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda together.
Add alternately with buttermilk, beginning and ending with flour mixture.
Add 1 2/3 cups coconut to cake batter.
Beat egg whites until stiff peaks form; fold into batter.