5 lg. eggs
1/2 c. butter
1/2 c. vegetable shortening
2 c. granulated sugar
1 tsp. baking soda
1 c. buttermilk
2 c. flour, sifted 2 times
1 c. coconut
1 c. chopped nuts
1 tsp. vanilla
1 tsp. coconut flavor

Separate eggs and beat whites until stiff; set aside. Cream butter, shortening, and sugar; add egg yolks one at a time, beating well after each addition. Dissolve baking soda in buttermilk, add alternately with flour to sugar mixture - beat well. Add coconut, nuts and vanilla and coconut flavor. Fold stiffly beaten egg whites into mixture; pour into 3 greased and floured 9 inch cake pans, using 2 cups of batter for each pan. Bake at 350 degrees for 25 minutes. Cool cake completely then frost with cream cheese frosting. makes 1 cake - 16 to 20 servings.

CREAM CHEESE FROSTING:

1 pkg. cream cheese, softened
1/2 c. butter
1 lg. box powdered sugar (3 1/2 c.)
1 tsp. almond extract

Combine all ingredients and beat well; spread between layers and on top of cake and refrigerate.