Italian Cream Cake

Directions

1. 1
   Combine buttermilk and soda in a small bowl.
2. 2
   Let stand for a few minutes.
3. 3
   Beat egg whites until stiff in small bowl.
4. 4
   Set aside.
5. 5
   Cream the butter, shortening and sugar in a large bowl until fluffy.
6. 6
   Add egg yolks, one at a time, beating well after each addition.
7. 7
   Add flour and buttermilk alternately, beating well after each addition.
8. 8
   Stir in vanilla.
9. 9
   Fold in egg whites.
10. 10
    Stir in pecans and coconut gently.
11. 11
    Pour into three 9-inch layer pans. Bake at 350° for 25 to 30 minutes until cake tests done.