Italian Cream Cake

1 stick of margarine (or butter)

2 cups sugar

2 cups self-rising flour

1 cup buttermilk

1 small can of coconut

5 egg whites, stiffly beaten

1/2 cup crisco shortening

5 egg yolks

1 teaspoon baking soda

1 teaspoon vanilla

1 cup chopped nuts

Cream butter, crisco and sugar. Beat until mixture is smooth. Add egg yolks and beat well. Combine flour and baking soda and add alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Bake in 3 (8 inch) greased and floured cake pans in 350 degree F. oven until done.

Frosting:

8 ounces cream cheese, softened

1/2 stick butter, softened

1 box of powdered sugar

1 teaspoon vanilla

shredded coconut for top

pecan halves for top

Beat cream cheese and butter until smooth. Add sugar and vanilla and beat until well combined. You may have to add a little milk to make the right consistancy to spread. Assemble and frost cake. Decorate top with coconut and pecan halves.