Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Italian Cream Cake

½ cup butter, softened

½ cup vegetable shortening

2 cups granulated sugar

5 large eggs, separated

2 cups all-purpose flour

1 t. baking soda

1 cup buttermilk

1 t. vanilla extract

1 (3½-oz.) can flaked coconut

1 cup chopped pecans

Cream Cheese Icing:

1 (8-oz.) pkg. cream cheese, softened

½ cup butter, softened

1 box powdered sugar, sifted

1 t. vanilla extract

Chopped pecans

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Cream butter and shortening. Add sugar, beat until mixture is smooth. Add egg yolks and beat. Combine flour and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and pecans. Fold in stiffly beaten egg whites. Pour batter into well greased 13 x 9 x 2” baking pan. Bake at 350ºF (175ºC) for 40 to 45 minutes.  ICING: Beat cream cheese until smooth. In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla and beat until smooth.  Frost cool cake in pan. Top with chopped pecans.  Store in refrigerator.

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