Italian Coconut Cream Cake

-MARY WILSON BWVB02B 2 c Sugar

1/2 lb Butter; divided

5 Egg yolks

1/2 c Shortening

2 c All-purpose flour

1 ts Baking soda

1 c Buttermilk

1/2 c Pecans; chopped

2 ts Vanilla; divided

5 Eggs whites; stiffly beaten

8 oz Cream cheese

1 lb Powdered sugar

Cream together sugar, 1/4 lb. butter, egg yolks and shortening. Add flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla. Stir to blend well. Fold into beaten egg whites. Pour into 3 cake pans that have been coated with shortening and dusted with flour. Bake at 350 degrees for 25 to 35 minutes.

For icing: Cream together 1/4 lb. butter, cream cheese, powdered sugar and 1 tsp. vanilla. Ice only top and center of cakes (leaving sides plain). Sprinkle top with toasted coconut if desired.
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