Italian Cream Cake - cooking recipe

Ingredients

1/2 c. butter
5 eggs, separated
1/2 c. Crisco
2 c. sugar
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
2 c. coconut
1 c. chopped pecans or walnuts

Preparation

Butter and eggs should be at room temperature.
Grease and flour a 9 x 13-inch cake pan.
Cream butter and Crisco.
Add sugar; beat until light and fluffy.
Beat in egg yolks, one at a time.
Sift flour and baking soda together; add to creamed mixture alternately with buttermilk.
Beat in vanilla, coconut and nuts. Beat egg whites until stiff and fold into batter.
Pour into pan and bake 1 hour to 1 hour and 15 minutes.
Test middle.
Cool and ice with Cream Cheese Frosting (recipe in this book).