Italian Cream Cake

Mom always had some of this in her freezer. She froze it in single layes, iced and ready to go.

1/2 c margarine
1/2 c vegtable shortening
2 c sugar
5 eggs seperated
2 c flour
1 ts soda
1 cup buttermilk
1 ts vanilla
1can (31/2 ounces)angel flake coconut
1 c pecans

Frosting
1 8oz cream cheese softened
1/4 c margarine, room temp
1 ts vanilla
1 box powdered sugar
chopped pecans
Heat oven to 350.
Cake
 Cream margarine & shortening; add sugar and beat until smooth.
 Add egg yolks & beat well..
Sift together flour & soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add cocnut & pecans. Fold in stiffly beaten egg whites.
Poor into 3 greased cake pans.
Bake 30-35 min. or until cake tests done...cool.
Frosting. Beat cream cheese and margarine until smooth;add sugar  & mix well
Add vanilla & beat until smooth. divide into 3rds & uste one part for each layer.
top with pecanss if desired.
I've always used butter instead of margarine
and its almost better if it sits a day before serving.