Italian Cream Cake From Beth Lotts Mom

Ingredients

• 1/2 teaspoon salt
• 1 cup buttermilk, at room temperature
• 2 cups shredded coconut
• 1 cup finely chopped pecans or walnuts
• 1 teaspoon vanilla extract
• 1 (8-ounce) package cream cheese, at room temperature
• 1/4 cup butter, softened at room temperature
• 1 teaspoon vanilla
• 1 (16-ounce) box powdered sugar, sifted
• 3/4 cup finely chopped pecans or walnuts
• 1/2 cup shortening, room temperature
• 1 stick butter, room temperature
• 2 cups sugar
• 5 eggs, separated and at room temperature
• 2 cups flour
• 1 teaspoon baking soda

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