Italian Coconut Cream Cake

• 2 cup sugar
• 1/2 cup oil
• 1 stick soft margarine
• 5 egg yolks (reserve whites)
• 2 cup flour
• 1 tsp. soda
• 1 cup buttermilk
• 1 tsp. vanilla
• 1 cup coconut
• 1/2 cup pecans (opt.)
• 5 egg whites

Frosting:

• 8 oz. cream cheese
• 1 tsp. vanilla
• 1/2 stick margarine
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• 1 lb. powdered sugar
• Sprinkle with coconut

Cream together sugar, oil, margarine, and egg yolks. Add flour and soda alternately with buttermilk and vanilla. Add coconut and nuts and beat well. In separate bowl, beat egg whites until stiff and fold into batter. Bake at 350 degrees in 9x13 inch greased, floured pan for approximately 30-35 minutes or until toothpick comes out clean. Cool. Frost with cream cheese frosting. This is a very moist cake and keeps well.

By Robin