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Morgan's Italian Creame Cake
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| 1 stick | butter |
| 2 cups | flour |
| 2 cups | sugar |
| 1 cup | buttermilk |
| 1 1/3 cup | flaked coconut |
| 5 | egg whites, stiffly beaten |
| 1/2 cup | shortening |
| 5 | egg yolks |
| 1 tsp | baking soda |
| 1 tsp | vanilla |
| 1 cup | chopped pecans |
| Frosting: | |
| 1 pkg | cream cheese 8 oz |
| 1 box | confectioners sugar, (1 pound) |
| 1/2 stick | butter |
| 1 tsp | vanilla |
Preparation:
Cream butter and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 min.
Frosting:
Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread between cake layers and on top, top with nuts.
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