RSJ’s Italian Cream Cake — Robert St. John

Ingredients

• 1 cup Butter, softened
• 2 cups Sugar
• 5 large Eggs, separated
• 2 1/2 cups All-purpose flour
• 1 tsp Baking soda
• 1 cup Buttermilk
• 2/3 cup pecans, finely chopped
• 1 tsp Vanilla extract
• 1 can Flaked coconut (3 1/2 oz.)
• 1/2 tsp Cream of Tartar
• 3 Tbl Grand Marnier