Makes 1 - 3 layer 8 inch round cake

Ingredients
	1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon salt 1/2 cup shortening 1/2 cup margarine 2 cups white sugar 5 egg yolks 1/4 teaspoon almond extract 1 teaspoon vanilla extract 2 cups all-purpose flour 5 egg whites 1/2 cup drained crushed pineapple 1/2 cup flaked coconut 1 cup chopped pecans    3/4 cup butter, softened 1 (8 ounce) package cream cheese, softened 4 cups confectioners' sugar 2 teaspoons vanilla extract 1 cup chopped pecans

 

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.