Italian Cream Cake - cooking recipe

Ingredients

1/2 c. butter, softened
1/2 c. butter Crisco
2 c. sugar
5 large eggs, separated
1 Tbsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 c. flaked coconut
Nutty cream cheese frosting
toasted pecans and red cherries, for garnish

Preparation

Beat butter and shortening with electric mixer until fluffy; gradually add sugar, beating well.
Add egg yolks, one at a time, beating until blended each time.
Add vanilla.
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour.
Beat at low speed until blended.
Stir in coconut.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into 3 greased and floured 9-inch round pans. Bake at 350\u00b0 for 25 minutes.
Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
Spread Nutty cream cheese frosting between layers and on top and sides of cake. Garnish with pecans and cherries.
Frosting recipe follows.