Italian Cream Cake

5 extra large eggs, separated
2 cups granulated sugar, divided
1/2 cup butter
1/2 cup margarine
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 cup finely chopped pecans
1 (3 1/2 ounce) can flaked coconut

Have ALL INGREDIENTS AT ROOM TEMPERATURE. Beat egg whites until they form soft peaks. Slowly add 1/2 cup sugar and beat until consistency of meringue. Set aside.

Cream butter, margarine, remaining sugar, salt and vanilla extract, adding egg yolks one at a time until consistency of whipped cream. Stir baking soda into buttermilk. Add this mixture alternately with flour to butter mixture, beginning and ending with the flour. Fold in egg white mixture, then pecans and coconut. Pour batter into 3 (9-inch) cake pans, the bottoms of which have been greased and floured. Bake at 325 degrees F for approximately 40 minutes. Cool and remove from pans. Frost cakes and sides of cooled cake with Italian Cream Frosting. Cake should be refrigerated if not eaten the day it is made. Serves 16 to 20.

Italian Cream Frosting
3/4 cup butter
12 ounces cream cheese
1 1/2 teaspoons vanilla extract
1 1/2 (1 pound) boxes confectioners' sugar

Have ingredients at room temperature. Beat ingredients together to the consistency of whipped cream.