1/2 cup shortening
2 cups granulated sugar
2 egg whites
1 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1 3/4 cups buttermilk
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup (1 stick) margarine, melted
1/3 cup buttermilk
1/2 cup coconut
1 pound confectioners sugar

Mix shortening, sugar and egg whites together until fluffy. Then add baking soda, salt and flour. Mix together the 1 3/4 cups buttermilk, vanilla extract and almond extract. Add to the first mixture. Bake in greased and floured 17-inch jellyroll pan at 350 degrees F for 20 to 25 minutes. Ice while warm.

Mix margarine, the 1/3 cup buttermilk and confectioners' sugar together. Sprinkle coconut on top or can be mixed into icing (can use half of the icing recipe and it makes a nice glaze for the cake.