Italian Creme Layer Cake Recipe

Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch round cake pans. Combine soda and buttermilk and let stand a few minutes.

In a large bowl cream sugar 1/2 cup butter 1/2 cup oil and shortening. Add egg yolks one at a time beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.

In a large glass or metal mixing bowl beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.

Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Cream Cheese Frosting: Beat together cream cheese 1/2 cup butter or margarine 1 teaspoon vanilla and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.