Italian Cream Cake

1 stick margarine
1 cup buttermilk
½ cup shortening
1 teaspoon vanilla
2 cups sugar
1 small can flaked coconut
5 egg yolks
1 cup chopped nuts
2 cups flour
5 egg whites, stiffly beaten
1 teaspoon baking soda

Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and baking soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8 inch cake pans. Bake at 350 for 25 minutes or until cake tests done. Cool and frost with cream cheese frosting.
Cream Cheese Frosting
1 package 8 oz cream cheese, softened
½ stick margarine
1 box powdered sugar
1 teaspoon vanilla
Chopped nuts

Beat cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread between layers and on top and sides of cake. Sprinkle top with pecans.