Italian Cream Cake

1 stick margarine (room temp.)
½ cup (106 g.) Crisco
2 cups (420 g.) sugar
5 egg yokes
2 cups (270 g.) cake flour
1 tsp (6 g.) baking soda
1-cup (227 g.) buttermilk
1 tsp (5 g.) vanilla
3-½ oz. Coconut
1-cup pecans (chopped)
5 egg whites (stiffly beaten)

Preheat oven to 350 degrees. Cream margarine, Crisco, and sugar. Beat until smooth, then add egg yokes and beat well. Combine soda and flour and add alternately to batter with buttermilk. Stir in vanilla add nuts and coconut. Fold in egg whites. Pour batter into 3 greased and floured 9” cake pans and bake for approximately 25 minutes.

Cream Cheese Frosting
8 oz. Cream cheese (room temp.)
½ stick margarine (room temp.)
16 oz. Powdered sugar
1 tsp. Vanilla
Pecans (chopped)

Cream margarine and cream cheese together until light and fluffy. Slowly add sugar and vanilla and beat until smooth. Frost cooled cake and sprinkle with pecans.