Italian Cream Coconut Cake

1 cup unsalted butter -- softened

2 cups sugar

5 eggs -- separated

2 cups cake flour

1 teaspoon soda

1 cup buttermilk

1 teaspoon vanilla

1 cup coconut -- sweetened

1 cup pecan -- chopped

Frosting 8 ounces cream cheese -- softened

1/4 cup unsalted butter -- softened

1 pound confectioner's sugar

1 teaspoon vanilla

pecan halves -- garnish

Preheat oven to 350F. Butter and flour three eight inch cake pans.

In a large mixing bowl, cream butter and sugar until fluffy. In a separate bowl , beat egg yolks and add flour and soda. Add to butter mixture alternately with buttermilk.Beat well. Add vanilla, coconut and pecans. In a separate bowl, bea t egg whites with a pinch of salt until stiff. Fold into batter. Divide batter evenly between pans and bake 30 minutes . Remove from oven and cool in pans 10 minutes. Turn onto cooling racks.

Prepare frosting by combining all ingredients and blending until smooth and cre amy. When cake has completely cooled, place one layer on a serving plate and sp read frosting over the top. Repeat for remaining layers, then frost around the sides. Top with pecans.