1/2 c. butter
1 1/2 c. powdered sugar
3 egg yolks, well beaten
1 1/2 tsp. almond extract
3 egg whites, stiffly beaten
3/4 c. cream, whipped or Cool Whip
1 angel food cake
Coconut (toasted)
Sliced almonds
1 c. whipped cream

Cream until smooth butter and powdered sugar, beat egg yolks well and add almond extract; mix creamed butter and powdered sugar with egg yolks and almond extract. Fold together 3 egg whites (stiffly beaten) and 3/4 cup cream, whipped. Mix egg white mixture with first mixture. Slice 1 angel food cake into thin slices, line 9 x 13 pan with angel food slices (bottom layer can be thicker than second layer). Put filling over slices. Put another layer of angel food cake slices on filling. Top with 1 cup sweetened whipped cream. Sprinkle with coconut (toasted) and sliced almonds. Store in refrigerator at least 24 hours before serving. (Colored coconut can be used). May be refrigerated several days. Serves 12 to 15. (This is my absolute favorite recipe.)