Italian Coconut Cream Cake

This was my mom's recipe and we have made it for years. It's great!

1/2 cup shortening
1/2 cup butter
2 cups sugar
2 cups flour
1 teaspoon soda
1 cup buttermilk
1-7oz. pkg flake coconut (1 2/3 cup for cake and 1 cup for filling)
5 eggs

In a large mixing bowl blend shortening and butter together at medium speed. Add sugar gradually and beat until fluffy. Add 5 egg yolks one at a time. Sift flour and soda together and alternating with buttermilk, beginning and ending with flour mixture. Add 1 2/3 cups coconut to cake batter. Beat egg whites until stiff peaks form. Fold into batter gently. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 for 25 to 30 minutes. Cool and frost.

Coconut Cream Filling

1/2 cup butter
1-8oz. cream cheese and 1-4oz cream cheese
1 pound powered sugar sifted
1 teaspoon of vanilla
1/8 teaspoon of salt
1/2 chopped pecans
1 cup coconut

Mix butter and cream cheese together on medium speed. Gradually add powered sugar and continue beating until smooth and fluffy. Add salt and vanilla and mix well. Spread between layers and top and sides of cake. Mix pecans and coconut together in a small bowl. After you have spread filling over cake take mixture of coconut and pecans and put on the cake.