3 egg whites
1 c. sugar
1/2 c. buttermilk
1-1/2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. vegetable oil
1/2 tsp. almond extract

Combine flour, salt and soda in mixing bowl. In another bowl, cream sugar and oil, beating until light. Add dry ingredients alternately with buttermilk; stir in almond extract. Beat egg whites until stiff and fold into mixture. Pour into 2 (8-inch) greased and floured cake pans.

Bake in 350°F oven for 25 minutes, until toothpick inserted in center comes out clean. Remove from oven; let cool and frost with your favorite topping. Mine is this frosting recipe.

Frosting:

8 oz. pkg. cream cheese
1 stick butter
1 3/4 c. powdered sugar
1/2 tsp. almond extract
shredded or flaked coconut

Mix cream cheese (softened to room temperature) with softened butter, powdered sugar and almond extract. Beat this well and spread between layers and on top of cake layers while cake is fairly warm. Sprinkle with coconut.