CAKE:

3/4 c. butter
1 c. sugar
3 eggs, separated
2 c. flour (plain)
1 tsp. baking soda
1/2 c. buttermilk
1 c. peach preserves

ICING:

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

Cream butter and sugar well. Add egg yolks and blend well. Combine flour and soda; add to sugar mixture alternately with buttermilk. Add peach preserves. Fold in stiffly beaten egg whites. Bake in 2 or 3 layers, well greased and floured. Bake in 325 degree oven for 25 to 30 minutes or until done.

ICING: Combine sugar and milk, cook slowly to soft ball stage. Remove from heat and mix other ingredients to above mixture. This will seem soft but cake will take it up. Spread between layers and on the sides.