Italian Amaretto Cream Cake

Directions

1. Using an electric mixer; beat egg whites till soft peaks form. Slowly add in 1/2 c. of the sugar and beat till stiff peaks form. Set aside.
2. Cream butter; the remaining sugar; salt, baking pwdr, and extracts; add in the yolks, 1 at a time, beating well after each. Stir baking soda into buttermilk. Alternately, add in buttermilk and amaretto with flour, beginning and ending with flour. Mix in egg white mix, then pecans and coconut.
3. Pour batter into 3 greased and floured 9-inch cake pans. Bake in a 325 degree oven for about 40 min or possibly till cakes test done. Remove from oven and cold in pans for 10 min. Remove from pans and cold completely on wire racks. Frost cake.
4. Frosting - Cream softened butter, cream cheese and vanilla. Gradually add in powdered sugar and amaretto and beat till spreading consistency. Frost cake and store in refrigerator.