Italian Cream Cake

Ingredients for Cake:
5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans

Ingredients for Frosting:
8 ounces cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Directions:
Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans.
Beat egg whites until they form stiff peaks. Set aside.
In a large bowl, cream togehter 1/2 cup butter and shortening. Add white sugar and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
Bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up.
Cool in pans for 10 minutes. Remove to wire rack sprayed with cooking spray to prevent sticking to cool completely.
For the frosting: Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled on the cake after it is frosted.