Coconut Cream Cake - cooking recipe

Ingredients

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

Preparation

Blend shortening and margarine together in large mixer 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.
Pour into 3 greased and floured 9-inch cake pans.
Bake in a 350\u00b0 oven for 25 to 30
minutes.
Cool.
Frost cake with filling.
(This is good as a sheet cake.)