Cake, Italian Cream - cooking recipe

Ingredients

2 c. sugar
1 stick margarine
1/2 c. shortening
5 eggs, separated
1 c. buttermilk
1 tsp. soda
1/4 tsp. salt
1 tsp. vanilla
2 c. flour
1 c. chopped pecans
1 small can coconut (3 1/2 oz.)

Preparation

Cream sugar, margarine and shortening. Add egg yolks. Beat well. Add soda to buttermilk, then add alternately with flour and salt mixture. Add vanilla. Fold in beaten egg whites, then gently stir in nuts and coconut. Bake in 3 (9-inch) greased and floured pans at 325\u00b0 for about 30 minutes.