Beat egg whites until they form soft peaks.
Slowly add 1/2 cup sugar and beat until consistency of meringue.
Cream butter, margarine, remaining sugar,
salt and vanilla extract, adding
egg yolks one at a time until consistency of whipped cream. Stir baking soda
into buttermilk. Add this mixture alternately with flour to butter mixture,
beginning and ending with the flour. Fold in egg white mixture, then pecans
and coconut. Pour batter into 3 (9-inch) cake pans, the bottoms of which have
been greased and floured.
Bake at 325 degrees F for approximately
Cool and remove from pans. Frost cakes
and sides of cooled cake with Italian
Cream Frosting. Cake should be refrigerated if not eaten the day it is made.
Italian Cream Frosting: Have
ingredients at room temperature. Beat ingredients together to the consistency of