Cake:
1/2 cup butter, room temperate
2 cups flour
1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk
1 teaspoon vanilla
1/2 cup chopped pecans
1 cup sweetened shredded coconut

Italian Cream Frosting:
8 oz. cream cheese, room temperate
4 Tablespoons butter, room temperature
1 pound powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans

1/2 cup butter, room temperate 2 cup s flour 1 teaspoon baking soda 1/2 cup vegetable shortening 2 cup s sugar 5 large eggs, separated 1 cup buttermilk 1 teaspoon vanilla 1/2 cup chopped pecans 1 cup sweetened shredded coconut 8 oz. cream cheese, room temperate 4 Tablespoons butter, room temperature 1 pound powdered sugar 1 teaspoon vanilla 1/2 cup chopped pecans

Cake: Preheat oven to 350*F. Grease and lightly flour three 9 inch cake pans. Sift flour and baking soda together and set aside. With mixer, cream together butter and shortening with sugar until fluffy, about 5 minutes. Add egg yolks one at a time, beating well between each addition. With mixer on medium speed, add flour and buttermilk alternately, beginning and ending with buttermilk. Add vanilla, coconut and nuts, stir well to incorporate. In a separate bowl with clean, whip egg whites to stiff peaks. Gently fold the beaten egg whites into batter, just until blended. Pour the batter into prepared pans and bake 25 minutes. Test for doneness by touching the top of cake with finger, cake is done if it bounces back up.
Frosting: With mixer, beat cream cheese with butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until frosting is smooth.
When cake is completely cool, spread the frosting between layers, on top and sides of cake. Sprinkle with nuts.