Italian Cream Cake - cooking recipe

Ingredients

1/2 c. butter or margarine, softened
1/2 c. shortening
2 c. sugar
5 large eggs
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
1 (3 1/2 oz.) can flaked coconut
1 c. chopped pecans
Italian Cream Frosting
1/2 c. finely chopped pecans
pecan halves (garnish)

Preparation

Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy.
Gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla, coconut and 1 cup pecans.
Spoon batter into 3 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 20 to 23 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire rack 10 minutes.
Remove from pans and let cool on wire racks.
Spread Italian Cream Frosting between layers and on top and sides of cake sprinkling 1/2 cup pecans between layers and on top.
Garnish, if desired.
Store in refrigerator.