Italian Cream Cake

2 sticks butter, softened
2 c. sugar
5 eggs, separated
2 c. SR flour
1 c. chopped pecans
1 c. coconut
1 t. vanilla
egg whites, beaten to a peak
Frosting:
1 stick butter, softened
8 oz, cream cheese, softened
1 t. vanilla
1 box powdered

Combine butter and sugar. Beat well. Add yolks to mixture, one at a time, beating well after each addition. Combine flour, nuts, and coconut. Add to batter. Beat well. Add vanilla. Fold, do not beat, beaten egg whites into batter. Line 3, 9" pans with waxed  paper. Pour in batter. Bake at 325 degrees for 45 minutes. Cool 10 minutes before removing from pans & adding frosting.