) Butter, then flour each pan so that all surfaces are coated well, set aside. Sift AP Flour, Baking Soda, and Nutmeg together and also set aside.

) Cream together the Softened Butter, Shortening and Sugar until fluffy, about 5 minutes. Add the egg yolks 1 at a time, mixing well between each.

) Add the Flour Mixture and Buttermilk, alternating between the two, starting and ending with Buttermilk.

) Add Vanilla, and Almond Extracts, as well as the Toasted Coconut and Pecans. Now (WITH CLEAN BEATERS) beat the Egg Whites to stiff peaks. Fold 1/3 of the Whipped Egg Whites into the batter until incorporated.

) Fold the remaining Egg Whites into the batter until fluffy and smooth. Pour the batter (evenly) into the prepared cake pans. Bake at 350° for 20-25 minutes, or until it passes the toothpick test.

And For The Frosting:

oz Cream Cheese, Softened

oz Butter, Softened

teaspoons Vanilla Extract

/2 teaspoon Almond Extract

# Powdered Sugar

oz Coconut Flakes

/2 Cup Pecan Pieces, Toasted

INSTRUCTIONS:

) Place softened Cream Cheese, softened Butter, Vanilla Extract, and Almond Extract into a bowl. Beat with mixer until smooth.

) Slowly add the Powdered Sugar intermittently and incorporate fully before adding more.

) When the cake has cooled fully, stack the layers of the cake, icing between then and placing a small amount of Pecan Pieces if desired.

) Once all layers are stacked, ice the outside and top of the cake with remaining icing. Top with remaining Pecan Pieces and Cover the sides with remaining Coconut.