Italian Cream Bundt Cake

1 pkg. white cake mix
3 eggs, separated
1/2 cup softened butter
1 cup buttermilk
1/2 tsp. baking soda, dissolved in buttermilk
1 tsp. vanilla
1 cup coconut
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour a bundt or tube pan.

Combine cake mix, egg yolks, butter, buttermilk, vanilla and coconut in a large mixing bowl. Beat until well combined. Beat egg whites until stiff, but not dry. Fold in pecans,then egg whites.
Pour into prepared pan. Bake 35-40 minutes or until cake tests done.