Italian Cream Cake - cooking recipe

Ingredients

Cake
1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans
Cream Cheese Icing
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened (to taste)
1 box powdered sugar, sifted
1 teaspoon vanilla
chopped pecans

Preparation

Cake: Cream butter and shortening.
Add sugar, beat until mixture is smooth.
Add egg yolks and beat.
Combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
Stir in vanilla, coconut, and pecans.
Fold in stiffly beaten egg whites.
Pour batter into well greased 13 x 9 x 2-inch baking pan.
Bake at 350*F (175*C) for 40 to 45 minutes.
Icing: Beat cream cheese until smooth.
In separate bowl, combine sugar and butter; mix well.
Add to cream cheese.
Stir in vanilla and beat until smooth.
Frost cool cake in pan.
Top with chopped pecans.
Store in refrigerator.