Italian Cream Cake - cooking recipe

Ingredients

1/2 c. margarine
1/2 c. vegetable shortening
2 c. sugar
5 eggs
2 c. flour, sifted 2 times
1 tsp. soda
1 c. buttermilk
13 1/2 oz. can coconut
1 c. chopped nuts
1 tsp. Watkins vanilla extract
1 tsp. Watkins coconut flavor

Preparation

Separate eggs and beat whites until stiff.
Set aside.
Cream margarine, vegetable shortening and add sugar.
Add egg yolks, one at a time, beating well after each addition.
Dissolve soda in buttermilk; add alternately with flour.
Beat well.
Add coconut, nuts and Watkins extracts.
Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9-inch cake pans, using 2 cups batter for each pan.
Bake in preheated 350\u00b0 oven for 25 minutes.