Italian Cream Cake - cooking recipe

Ingredients

2 c. sugar
1/2 c. margarine
1/2 c. solid vegetable shortening or margarine
2 c. all-purpose flour
2 c. shredded coconut
5 eggs, separated
1 tsp. baking soda
1 c. buttermilk
1 c. pecans
2 tsp. vanilla
1 c. crushed pineapple, drained

Preparation

Cream sugar, margarine and shortening.
Add 1 egg yolk at a time, beating after each.
Mix together soda and buttermilk and add alternately with flour to first mixture.
Stir in nuts, coconut, pineapple and vanilla.
Beat egg whites until stiff and fold into mixture.
Grease 10-inch tube or Bundt pan.
Bake for 1 hour at 350\u00b0.