Italian Cream Cake

Beat butter and shortening on medium until fluffy. Gradually add sugar, beating well. Add egg yolks one at a time, beating until blended after each addition. Add vanilla, beating until blended.

Combine flour and soda. Add to mixture alternating with buttermilk, beginning and ending with flour mixture. Beat on low until blended and stir in coconut and nuts.

Beat egg whites until stiff peak forms and fold in batter.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 x 25 minutes.

Beat cream cheese, butter and vanilla a medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat frosting at high speed until smooth.