Italian Cream Cheese Cake

1 Stick Butter
1/2 cup Crisco
2 cups Sugar
5 egg Yolks
2 cups Plain Flour
1 tsp Baking Soda
1 cup Buttermilk
1 tsp Vanilla
1 cup Coconut
1 cup chopped Pecans
5 Egg Whites, stiffly beaten

For Frosting:
1 - 8oz Cream Cheese, softened
1/2 stick Butter, softened
1 box 10x Sugar (1 pound of powdered sugar)
1 tsp Vanilla
Chopped Nuts, optional

Cream butter and Crisco. Add sugar, beat well. Add egg yolks and beat. Add flour and soda. Alternate with buttermilk. Stir in vanilla. Add coconut & nuts. Fold into stiffly beaten egg whites 2 Tablespoons at a time. Pour into greased and floured 9 in cake pans and bake at 350 for 20 – 25 min or until toothpick comes out clean. Cool and frost with cream cheese frosting.

For Frosting:
Mix cream cheese and butter, add sugar and vanilla. Frost Cake and Sprinkle with nuts.

Source: http://lynn-southernwithatwist.blogspot.com/2011/04/italian-cream-cheese-cake.html