1/2 c. shortening
1/2 c. butter
1 2/3 c. sugar
6 eggs, separated
1 c. buttermilk
3/4 tsp. baking soda
1/2 tsp. salt
2 c. flour
3/4 tsp. vanilla
2 c. shredded coconut
1 c. chopped pecans
1/2 c. quartered maraschino cherries (approx. 15 cherries)
1/4 tsp. cream of tartar

Cream shortening, butter and sugar until light and fluffy. Add egg yolks one at a time. Beat well after each addition. Add buttermilk alternately with dry ingredients, ending with flour. Stir in vanilla, coconut, pecans and cherries. Beat egg whites with cream of tartar until stiff. Fold into cake mixture. Bake in 3 greased 9 inch layer pans at 350 degrees for 30 to 40 minutes or until done. Cool 10 minutes. Remove from pan.

FROSTING FOR ITALIAN CREAM CAKE:

1/2 c. butter, room temperature
8 oz. pkg. cream cheese, softened
4 c. powdered sugar
3/4 tsp. vanilla extract
1 c. chopped nuts

Cream butter and cream cheese. Gradually add sugar and vanilla. Beat until smooth and creamy. Add pecans or sprinkle on top of frosted cake.