5 eggs
1/2 c. butter
1/2 c. solid shortening
2 c. granulated sugar
1 tsp. baking soda
1 c. buttermilk
2 c. all purpose flour, sifted twice
1 (3 1/2 oz.) can flaked coconut
1 c. finely chopped or ground filberts, using a blender makes this easy
1 tsp. vanilla extract
Cream Cheese Filbert Icing
Whole filberts, for garnish

Separate eggs. Beat egg whites in a mixing bowl until stiff. Set aside.

Cream butter and shortening in a large mixing bowl; add sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve baking soda in buttermilk; add alternate with flour to creamed mixture. Beat well. Add coconut, nuts, and vanilla. Fold in stiffly beaten egg whites.

Pour batter in 3 greased and floured 9 inch cake pans, using about 2 cups batter for each pan. Bake in preheated 350 degree oven 25 minutes. Let cool, then remove from pans; cool completely.

Prepare icing. Spread icing between cake layers and on top of cake. Garnish top of cake with whole filberts, if desired.

CREAM CHEESE FILBERT ICING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter
1 (16 oz.) box confectioners sugar
1/2 tsp. almond extract
1/4 c. finely chopped or ground filberts

Combine cream cheese, butter, sugar, almond extract and filberts in a bowl; beat well. Use to ice cake, as directed.