3 c. sugar
1/2 c. butter, softened
1/2 c. shortening
6 egg whites
4 c. cake flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 c. buttermilk
1 tbsp. vanilla
1 tsp. almond extract

FROSTING:

1/2 c. butter
8 oz. cream cheese
1 lb. 10X sugar
1 tsp. vanilla
1 c. coconut
1/2 c. chopped pecans

Preheat oven to 350 degrees. Grease and flour 3 (9 inch) cake pans; set aside. In large mixer bowl cream sugar, butter and shortening until fluffy and light. Beat in egg whites, one at a time, beating well after each. Sift flour with salt, baking soda and baking powder. Add flour mixture alternately with buttermilk mixed with vanilla and almond extracts. Pour into cake pans. Bake 15 minutes, then reduce oven to 325 degrees and bake 15 minutes more until toothpick comes out clean. WATCH CAREFULLY! Remove from cake pans and cool completely on racks. Frost cake, sprinkling nuts on top.

FROSTING: In large mixer bowl cream butter and cream cheese slowly; add 10X sugar and beat until fluffy. Stir in vanilla, coconut and pecans.