Italian Cream Cake

2 sticks butter
2 cups sugar
5 egg yolks
5 egg whites, beaten stiff
2 cups flour
1 tsp baking soda
1 cup buttermilk
1 cup coconut
1 cup pecans 1/4 cup coconut milk

Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each. Separately, combine the flour and soda. Alternate adding the flour and buttermilk with the mixture. Add vanilla, coconut, coconut milk, and nuts. Fold in the beaten egg whites. Oil and flour 3 9" layer pans. Bake for 35 minutes in 300° oven, or until it springs back when pushed.