Italian Cream Cake - cooking recipe

Ingredients

1 c. buttermilk
1 tsp. soda
2 c. sugar
1 tsp. vanilla
1 c. chopped pecans
1 small can coconut
5 eggs, separated
2 c. all-purpose flour, sifted
1 stick oleo
1/2 c. shortening

Preparation

Preheat oven to 325\u00b0.
Combine soda and buttermilk; let stand a few minutes.
Cream sugar, oleo and shortening.
Add egg yolks, one at a time, beating well after each addition.
Add buttermilk alternately with flour to creamed
mixture.
Stir in vanilla. Beat in pecans and coconut.
Beat egg whites until stiff and fold in batter.
Bake in three 9-inch pans, greased and floured, at 325\u00b0 for 25 minutes or until done.