Italian Cream Cake

Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.

In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating until blended. Add flour mixture alternately with buttermilk, beating until blended after each addition. On low speed, beat in coconut and 1 cup pecans until blended.

In another large bowl, beat egg whites with electric mixer on high speed just until stiff peaks form. Fold one-fourth of egg whites into cake batter; fold in remaining egg whites. Pour batter into pan.

Bake 45 to 48 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.

Frost cake. Garnish with additional chopped pecans.