Italian Cream Cake

1 stick margarine
1/2 cup shortening
2 cups sugar
5 eggs
2 cups flour
1 teaspoon soda
1 cup buttermilk
1 tablespoon vanilla
1 small package coconut
1 cup chopped pecans

Frosting:
1 8-ounce package cream cheese
1/2 stick margarine
1 box confectioners sugar
1 tablespoon vanilla

Cream margarine and shortening; add sugar and beat well. Add eggs, one at a time. Add flour, soda and buttermilk alternately with sugar and shortening mixture. Add vanilla and coconut and bake in three 9'inch pans for 40 minutes at 350 degrees.

Soften cream cheese. Beat until smooth with 1/2 stick margarine. Add confectioners' sugar and 1 tablespoon vanilla. Beat until smooth; add nuts and beat 1 minute. Spread on each layer, top and sides.