Looks good to me and anything with coconut is a must try!
Thanks for the recipe.

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On 23 Nov 2005 08:00:20 -0800, Sheldon wrote:

> Chocolate Italian Cake
>
> This wonderful cake is a chocolate version of the classic Italian Cream
> Cake.
>
> 5 large eggs, separated
> 1/2 cup butter, softened
> 1/2 cup shortening
> 2 cups sugar
> 2 1/4 cups all-purpose flour
> 1/4 cup unsweetened cocoa
> 1 teaspoon baking soda
> 1 cup buttermilk
> 1 cup sweetened flaked coconut
> 2/3 cup finely chopped pecans
> 2 teaspoons vanilla extract
> Chocolate-Cream Cheese Frosting
> Garnish: pecan halves
>
> Beat egg whites at high speed with an electric mixer until stiff peaks
> form; set aside.
> Beat butter and shortening until creamy; gradually add sugar, beating
> well. Add egg yolks, 1 at a time, beating until blended after each
> addition.
>
> Combine flour, cocoa, and baking soda; add to butter mixture
> alternately with buttermilk, beginning and ending with flour mixture.
> Beat at low speed until blended after each addition. Stir in coconut,
> chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3
> greased and floured 8-inch round cakepans.
>
> Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in
> center comes out clean. Cool in pans 10 minutes. Remove cake layers to
> wire racks, and cool completely.
>
> Spread Chocolate-Cream Cheese Frosting between layers and on top and
> sides of cake. Garnish, if desired.
> ---
>
> Sheldon

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Practice safe eating. Always use condiments.