Italian Creme Cake

Alicia Vogel, Frisco 1st Ward

1/2 c. Shortening

1/2 c. Butter

2 c. Sugar

1/2 tsp. Salt

1 c. Flake Coconut

1 Tbsp. Vanilla

1 tsp. Baking Soda

1 c. Buttermilk

2 c. Flour

1 c. Pecans, chopped

5 Eggs, separated

Icing:

1/2 c. Butter

1 pkg Powdered Sugar

1 (8 oz) pkg Cream Cheese

1 c. Pecans, chopped

1 Tbsp. Vanilla

Cream shortening and sugar. Add egg yolks, then dry ingredients and vanilla. Stir in coconut and nuts. Fold in stiffly beaten eggs. Bake in loaf pan for 30 minutes at 350. [Icing: Mix all except nuts and add last. Cake freezes well.]