Italian Cream Cake

Ingredients:
1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can (approx. 3 ounces) flaked coconut, about 1 1/3 cups
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 tsp baking soda
1 tsp vanilla
1 cup chopped pecans, or walnuts

Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners' sugar, (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 tsp vanilla

Method:

1. Cream margarine and shortening; add sugar. 
2. Add egg yolks and beat well. 
3. Combine soda and flour; add to creamed mixture alternately with buttermilk. 
4. Stir in vanilla. Add coconut and nuts. Fold in egg whites. 
5. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.

Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.