Ingredients

• 0.5 cups buttermilk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.5 cups shortening
• 0.5 cups margarine
• 2 cups white sugar
• 5 eggs yolks
• 0.25 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 5 eggs whites
• 0.5 cups drained crushed pineapple
• 0.5 cups flaked coconut
• 1 cup chopped pecans
• 0.75 cups butter , softened
• 1 , 8 ounce
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

Instructions

1. 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. 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. 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. 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.

Nutrition per serving