Italian Cream Cake - cooking recipe

Ingredients

1 stick margarine
5 eggs, separated
1 (7 oz.) can coconut
1 c. buttermilk
1/2 c. shortening
1 tsp. soda
1 c. chopped pecans
2 c. sugar
1 tsp. vanilla
2 c. flour

Preparation

Cream the margarine, shortening and sugar.
Add egg yolks; beat well.
Combine flour and soda; add to cream mixture alternately with buttermilk.
Stir in vanilla.
Add coconut and nuts.
Fold in stiffly beaten egg whites.
Pour into 3 well-greased 8-inch round pans.
Bake at 350\u00b0 for 25 minutes.