1/2 c. butter
1/2 c. vegetable shortening
2 c. sugar (I use a little less)
5 eggs
2 c. flour, sifted 2 times (I use self - rising and omit soda)
1 tsp. baking soda
1 c. buttermilk
3 1/2 oz. can coconut
1 c. chopped pecans
1 tsp. vanilla
1 tsp. coconut flavoring

Separate eggs and beat whites until stiff; set aside. Cream butter, shortening and add sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk. Add alternately with flour; beat well. Add coconut, nuts and extract. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 inch pans. Bake 25 minutes in preheated 350 degree oven.

CREAM CHEESE ICING:

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

Decorate top with cherries and pecans.