5 lg. eggs
1/2 c. butter
1/2 c. vegetable shortening
2 c. granulated sugar
1 tsp. baking soda
1 c. buttermilk
2 c. all-purpose flour, sifted 2 times
1 c. coconut
1 c. chopped nuts
1 tsp. Watkins vanilla extract or white vanilla flavor
1 tsp. Watkins coconut flavor
Cream Cheese Icing (recipe follows)

Separate eggs and beat whites until stiff. Set aside. Cream butter, shortening and sugar. Add egg yolks, 1 at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well. Add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 inch cake pans, using 2 cups batter for each pan. Bake in 350 degree oven for 25 minutes. Cool cake completely, then frost. Makes 1 cake, 16 to 20 servings.

CREAM CHEESE ICING:

1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter
1 box (1 lb.) powdered sugar (3 1/2 c.)
1 tsp. Watkins almond extract

Combine ingredients and beat well. Spread between layers and on top of cooled cake. Refrigerate.