Italian Cream Cake II
Creamy Italian frosting and a light and fluffy cake with pecans and coconut create this recipe for Italian cream cake.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Cake pans should be greased and dusted with flour.

Egg whites should be beaten until stiff peaks form.

Until light, cream 1/2 cup of margarine and shortening in a large bowl.

Beat until fluffy after adding white sugar.

Add egg yolks and stir.

Buttermilk and flour are added to the creamed mixture alternately, with each addition being thoroughly combined.

Add 1 cup pecans and 1 teaspoon vanilla coconut to the mixture.

Add beaten egg whites that have been stiffly.

Spoon into the pans that have been prepared.

25 to 40 minutes for baking 10 minutes to cool in pans.

Remove to a wire rack to finish cooling