Grandpa White's Italian Cream Cake

2 c sugar

1 stick butter

1 tsp. vanilla

1 tsp. baking soda

1 c buttermilk or add 1 T. lemon juice to milk

1 c pecans, chopped

1 (3 ½ oz.) can angle flaked coconut

½ c shortening or coconut oil

5 egg yolks

2 c sifted flour

½ tsp. salt

5 egg whites

Cream butter, shortening and sugar. Add yolks one at a time, add vanilla. Sift dry ingredients together and add alternately with buttermilk. Add coconut and nuts. Beat egg whites until they are stiff and fold into mixture. Pour into 4 round prepared cake pans. Bake at 350^o for 25 or 30 min.

Frosting

1 (8 oz.) cream cheese

½ stick butter

1 box confectionery sugar

1 tsp. vanilla

2 T milk

1 c pecans, chopped

Cream butter and cream cheese. Gradually add sugar and vanilla. Beat until creamy. Add milk if needed. Frost cake and sprinkle with nuts on the top and sides.