5 eggs
1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
1 tsp. baking soda
1 c. buttermilk
2 c. sifted flour
1 c. coconut
1 c. chopped nuts
1 tsp. vanilla
1 tsp. coconut flavoring

Separate eggs. Beat whites until stiff and set aside. Cream together butter and shortening; add sugar gradually. Add egg yolks, one at a time, beating well after each addition.

Dissolve soda in buttermilk; add to creamed mixture alternately with flour. Beat well, then stir in remaining ingredients. Fold in stiffly beaten egg whites.

Pour into three greased and floured 9-inch cake pans, using approximately 2 1/2 cups of batter for each pan. Bake at 350 degrees in a gas oven for 25 minutes or until toothpick inserted in center comes out clean. When cool, frost with Cream Cheese Icing.

CREAM CHEESE ICING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
4 1/2 c. powdered sugar
1 tsp. almond extract

Combine and beat well. Yield: 20 servings (529 calories per serving).