5 eggs
1/2 c. butter
1/2 c. Crisco
2 c. sugar
1 tsp. baking soda
1 c. buttermilk
2 c. all purpose flour, sifted twice
1 c. coconut
1 c. chopped nuts
1 tsp. white vanilla flavor or vanilla extract
1 tsp. coconut flavor
Cream Cheese icing

Separate eggs and beat whites until stiff. Set aside. Cream butter, shortening and sugar well. Add egg yolks, one at a time, beating well after each. Dissolve soda in buttermilk and add alternately with flour, beginning and ending with flour. Beat well. Add coconut, nuts and flavorings. Gently fold in stiffly beaten egg whites. Pour into 3 greased and floured 8" or 9" cake pans, dividing equally. Bake at 350 degrees for 25 minutes. Remove from pans, cool completely, then frost.

CREAM CHEESE ICING:

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

Cream butter and cream cheese. Add flavoring and beat in powdered sugar. Spread between layers and on top and sides of cooled cake. Sprinkle top with coconut and/or chopped nuts. Refrigerate.

I think hazelnuts are the best, but you can use almonds or walnuts or macadamias. I only use Watkins flavorings. If you use others, increase amount used.