1/2 c. butter
1/2 c. Crisco (shortening)
2 c. sugar
5 eggs
2 c. flour, sifted twice
1 tsp. baking soda
1 c. buttermilk
1 (3 1/2 oz.) can coconut
1 c. chopped walnuts
1 tsp. vanilla extract
1 tsp. coconut extract

Separate eggs and beat whites until stiff. Set aside. Cream butter, sugar, Crisco and egg yolks, beating well. Dissolve soda in buttermilk; add alternately with flour. Add coconut, nuts and extracts. Fold in beaten egg whites. Pour into cake pans (three 8-inch pans or sheet pan). Bake at 325 degrees about 1 hour or until cake tests done.

CREAM CHEESE ICING:

8 oz. pkg. cream cheese
1/2 c. butter
1 lb. box powdered sugar
1 tsp. almond extract

Combine ingredients and spread on cooled cake.