Italian Cream Cake

1 stick butter 2 cups sugar 2 cups flour 1 teaspoon soda 2 cups coconut ½ cup shortening 5 egg yolks 1 cup buttermilk ½ teaspoon salt 5 egg whites ½ cup chopped nuts - (optional)

Frosting: 8 ounces cream cheese 1 box confectioner’s sugar ¾ stick butter 1 teaspoon vanilla chopped nuts - (optional)

Cream butter and shortening; add sugar and beat until smooth.

Add egg yolks and beat well.

Combine flour, soda and salt.

Add to creamed mixture alternately with buttermilk.

Stir in vanilla. Add coconut and nuts

Fold in stiffly beaten egg whites.

Bake in 3 layers at 350 for 25 minutes

Cool and frost.