Italian Cream Coconut Cake

Cream butter; gradually add sugar, beating until light and fluffy.

Add egg yolks, one at a time, beating well after each addition.

Stir in vanilla.

Combine flour and soda; add to creamed mixture, alternating with buttermilk and beginning and ending with flour mixture.

Stir in 1 cup coconut and 1/2 cup pecans.

Beat egg whites until stiff peaks form.

Fold into batter; pour mixture into 3 greased cake pans.

Bake at 350° for 25 to 30 minutes or until toothpick inserted comes out clean. Cool in pans 10 minutes; turn out onto wire racks and cool completely.