3/4 c. butter
3 egg yolks, beaten
3 egg whites, beaten
1/8 tsp. salt
1 c. peach preserves
1 c. sugar
2 c. flour
1/2 c. buttermilk
1 tsp. baking soda

Cream butter adding sugar while beating. Stir in well beaten egg yolks then peach preserves. Sift flour and measure. Add salt to flour. Stir soda in buttermilk; add flour and milk alternately to creamed mixture. Lightly fold in egg whites which have been stiffly beaten. Bake in 9 inch pans at 350 degrees for 25-30 minutes.

ICING:

2 c. sugar
1 c. milk
1 orange, grated
1 c. coconut
1 c. chopped nuts
1 lg. can crushed pineapple, drained

Cook sugar and milk to hard ball stage. Beat until creamy. Stir in nuts, coconut, orange and pineapple. Put cake together with icing. Sprinkle top and sides with coconut.