Italian Cream Cake
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NOTE: This recipe is a bit difficult, but the results
are well worth the effort.  You will need 3 cake pans.
If you use glass, use 9 inch pans instead of 8 inch.

INGREDIENTS:
	1/2 cup	  Shortening (such as Crisco)
	1 stick	  Margarine or Butter (let soften at room temp)
	2 cups	  Sugar
	5 	  Eggs, separate yolks and whites
	1 tsp	  Baking Soda
	2 cups	  Flour
	1/2 tsp	  Salt
	1 cup	  Buttermilk
	1 tsp	  Vanilla
	2 cups	  Coconut
	1 cup	  Pecans (may use more as desired)
	
	ICING:
	8 oz	  Cream Cheese (let soften at room temp)
	1 stick	  Margaring or Butter (let soften at room temp)
	1 1/2 lb  Powdered Sugar
	1 tsp	  Vanilla
	
DIRECTIONS:
Using a blender, beat egg whites until stiff and set them aside.
In a new bowl, use blender to cream shortening, butter and sugar.
Add egg yolks, one at a time.
Add dry ingredients alternately with buttermilk.
Stir in vanilla, coconut and pecans.
Remove from blender.
Use spatula to fold in the beaten egg whites.

Preheat oven to 350 degrees.
Grease and lightly flour three 8-inch cake pans.
Gently pour mixture into pans.
Bake for 30 minutes or until done.
Remove from and let cool.

Prepare icing in the blender.
Beat softened cheese and butter until smooth.
Add sugar and mix well.
Add vanilla and beat again.

Layer cakes with frosting in between.
Frost outside of stack.
Sprinkle pecans on top if desired.