Italian Coconut Cream Cake

Ingredients

400 gr sugar
280 gr butter
5 egg yolks
95 gr shortening
250 gr all purpose flour
5 gr baking soda
240 ml buttermilk
65 gr pecans
9 gr vanilla
5 eggs whites
230 ml cream cheese
375 gr powdered sugar
4 gr vanilla
3 cake pans that have been coated with shortening

Instructions

For icing: Cream together quarter lb. butter, cream cheese, powdered sugar and 1 tsp. vanilla. Ice only top and center of cakes (leaving sides plain). Sprinkle top with toasted coconut if desired. ----