5 eggs, separated
1/2 c. butter
1/2 c. vegetable shortening
2 c. sugar
1 tsp. baking soda
1 c. buttermilk
2 c. flour
3 1/2 oz. can coconut
1 c. chopped pecans
1 tsp. vanilla
1 tsp. coconut extract

FROSTING:

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

Beat egg whites until stiff; set aside. Cream butter, shortening and sugar; add egg yolks, one at a time, beating well after each. Sift flour and soda together; add alternately with buttermilk. Beat well after each addition. Add coconut, nuts, vanilla and coconut extract. Fold in egg whites.

Pour into 3 greased and floured 9 inch cake pans. Bake 25 minutes at 350 degrees. Cool cake and beat all frosting ingredients well. Spread frosting between layers, then on top and sides of cake.