Italian Creme Cake (Cream)

Preheat oven to 350 degrees. Prepare 3 9-inch cake pans by greasing and flouring.

FOR THE CAKE:

Cream the butter and shortening until creamy.

Add sugar in 1/4 cup at a time, beating until mixture is smooth.

Add egg yolks and beat well.

Combine flour and baking soda, then add to creamed mixture alternately with dashes of buttermilk, until all is mixed in smoothly.

Hand stir in the vanilla, coconut and chopped nuts.

Gently fold in stiffly beaten egg whites until lightly dispersed through the cake batter.

Bake 350 degrees for 25 minutes (or until done). Should be golden yellow, not brown. Do not overcook (insert toothpick in center; some crumbs sticking to toothpick is good, just not wet).

Cool in pans 5 minutes or so, then flip out onto cookie racks.

While they are cooling, wash beaters and bowl as you will use them to make the frosting. When cakes are completely cool, frost.

CREAM CHEESE FROSTING:

Cream the cream cheese and butter.
Add powdered sugar and mix well.
Add vanilla and beat until smooth.
Stir in the nuts and coconut.
Place one layer on cake dish.
Spread frosting on layer, then carefully stack the next layer on top of first one.
When complete, frost the tops and sides.

Keep cake cool.