Served as dessert. Vegetarian dish. Speciality: Occasion - Dinner Party.

5 Eggs, separated

2 cups White Sugar

1/2 cup Butter, softened

1/2 cup Crisco Shortening (plain)

1-2 teaspoon Almond Extract

2 1/2 cups All-purpose Flour, sifted

1 teaspoon Baking Soda

1 cup Buttermilk

1 cup Flaked Coconut, packed

1 cup chopped Nuts

FROSTING

1 (8 ounce) package Cream Cheese, softened

1/2 cup Butter, softened

3 cups confectioners Sugar

1 cup Flaked Coconut

1 teaspoon Vanilla

Half-and-half Cream

Set oven to 350 degrees. Grease and flour three (8-inch) cake pans and line bottoms with parchment paper. In a medium bowl, beat egg whites until stiff, but not dry; set aside. In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes). Add in yolks (one at a time) beating well after each addition. In a bowl, sift flour and baking soda together. Add to the egg yolk mixture alternating with buttermilk. Add in coconut and nuts; beat well. Fold in beaten egg whites with a spatula. Divide the batter evenly between the three cake pans. Bake for 25 minutes, or until cake tests done. Place the pans on a wire rack to cool. Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up. Allow to cool completely before frosting. For frosting: Cream together the cream cheese and butter until fluffy. Gradually beat in the powdered sugar (this takes about 5 minutes). To achieve the spreading consistancy you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of additional powdered sugar. Stir in 3/4 cup coconut and 3/4 cups pecans. Frost and fill cake. Sprinkle the top with reserved coconut.

Preparation time: 30 minutes

Cooking time: 55 minutes

Serves: 8-10

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