1/2 c. butter
1/2 c. vegetable shortening
2 c. sugar
5 eggs
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 (3 1/2 oz.) can coconut
1 c. chopped nuts
1 tsp. vanilla extract
1 tsp. coconut extract

Separate eggs and beat whites until stiff, set aside. Cream butter and shortening and add sugar, cream. Add egg yolks (one at a time) beating well with each addition. Dissolve soda in buttermilk, add to mixture ALTERNATING with flour. Beat well. Add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured pans, use 2 cups of batter to each pan. Bake in preheated 350 degree oven for 25 minutes.

CREAM CHEESE ICING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter
1 (1 lb.) box powdered sugar
1 tsp. almond extract (if new bottle, use 1/2 tsp.)

Combine and beat well. Cool spread between layers and on top of cake.