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How To make Italian Coconut Cream Cake

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-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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