Cocunut Cream Cake

½ Cup Shortening

2 Cups Sugar

½ Cup Margarine

5 Eggs (separated)

1 Cup Buttermilk

2 Cups Sifted Flour

1 teaspoon Soda

¼ teaspoon Salt

1 teaspoon Vanilla

(1) 7-oz. Can Flaked Coconut

1 Cup Chopped Nuts (if desired)

① In large bowl, blend the shortening and margarine together on high speed.

② Add sugar gradually and beat until fluffy.

③ Add egg yolks; one at a time, beating well after each.

④ Sift flour, soda, and salt together; add alternately with buttermilk, beginning and ending with flour mixture.

⑤ Add 1⅔ of the coconut to batter, reserving 1 cup to put on top of cake.

⑥ Beat egg whites until peaks form; fold into batter.

⑦ Pour into 3 greased and floured 9-inch cake pans.

⑧ Bake at 350° for 25 to 30 minutes.

⑨ Cool.

⑩ Frost cake with filling, spread between layers and on top.

⑪ Use remaining coconut and nuts to garnish.

½ Cup Margarine

1 teaspoon Vanilla

⅛ teaspoon Salt

(1) 8-oz. Package Soft Cream Cheese

½ Cup Chopped Pecans

1 lb. Box Powdered Sugar (Sifted)