1 stick butter
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. lemon flavoring
1 c. chopped nuts
1 can flaked coconut
5 egg whites, beaten
Pineapple Filling (below)
Icing (below)

Cream butter and shortening together; add sugar gradually and beat until smooth. Add egg yolks and beat well. Add soda to buttermilk; add flour and buttermilk to mixture. Alternately add lemon flavoring, coconut and nuts. Fold in stiffly beaten egg whites.

Pour into three 8 inch greased and floured cake pans and bake in 350 degree oven for 25 minutes. When cool, put Pineapple Filling between layers and ice cake.

PINEAPPLE FILLING:

2 1/2 c. crushed pineapple, drained
2 tbsp. cornstarch
1/4 c. sugar
4 tbsp. orange juice

Mix cornstarch and sugar; add pineapple and orange juice and cook until thick. Spread between layers of cake.

ICING:

1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 lb. powdered sugar
1 tsp. lemon flavoring
1 c. chopped nuts

Have cream cheese and butter at room temperature. Cream them together, then beat in powdered sugar, lemon flavoring and nuts. Spread on cake.