Italian Cream Cake
3/4 pound butter
3 teaspoons baking soda
1-1/2 cups canola oil
6 cups pastry flour
6 cups sugar
3 teaspoons vanilla
15 eggs, separated
3 cups shredded coconut
3 cups buttermilk
1-1/2 cup pecans, roasted and chopped
Cream butter, oil, and sugar until fluffy. Add yolks in 3 parts, beating after each addition. Stir baking soda into buttermilk that is in a container at least 4 times its volume. Set aside.
Add sifted flour into batter, alternating with buttermilk. Add vanilla, coconut, and nuts. Dust the nuts with flour before adding so they do not settle at the bottom.
Beat the egg whites until stiff peaks form. Fold into batter. Pour into prepared 8 or 9 inch cake pans that have been greased and lined with parchment. Bake at 325 degrees for 40 minutes.
Cool and frost with your favorite cream cheese frosting. You can flavor the frosting with coffee if desired. Do not keep this cake out of refrigeration for more than 2 hours.