Almand's Favorite Italian Cream Cake Recipe - Priesters Pecans

Ingredients

• 8-ounce cream cheese, softened
• 1/2 cup margarine, softened
• 4-ounce frozen or fresh grated coconut, thawed
• 1 cup pecans, chopped
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup margarine, softened
• 2 cups granulated sugar, divided
• 5 none large eggs, separated and at room temperature
• 2 cups plain flour
• 1 1-1/4 lb powdered sugar, sifted
• 1/2 cup pecans, chopped none Additional pecan halves to decorate