Torta Crema (Italian Cream Cake) 1 stick unsalted butter, softened 1/ 2 cup shortening 2 cups sugar 5 eggs, separated 2 cups flour 1 teaspoon soda 1 cup buttermilk 1 teaspoon vanilla 1 cup flaked coconut 1 cup chopped pecans Cream the butter and shortening, add the sugar and beat some more. Add egg yolks and beat. Mix flour and baking soda, and add alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour batter into three well-greased round cake pans or a 13 x 9 x 2-inch baking pan. Bake at 350 deg F for 40 to 45 minutes, until a stick of dry spaghetti inserted in the middle comes out clean. Cool before frosting.