Coconut Cream Cake - cooking recipe

Ingredients

1/2 c. shortening
1/2 c. margarine
2 c. sugar
2 c. sifted flour
1 tsp. soda
1 c. buttermilk
1 c. (7 oz.) coconut (1 2/3 c. for cake and 1 c. for filling)

Preparation

Blend shortening and margarine.
Add sugar gradually and beat until fluffy.
Add egg yolks, one at a time, beating well after each.
Sift flour and soda and add alternately with buttermilk. Add 1 2/3 cups coconut.
Beat egg whites until stiff peaks form. Fold into cake batter.
Bake in 3 layers for 25 to 30 minutes at 350\u00b0.
Frost cake with icing.