Preheat oven to 350°F

Separate eggs and beat whites until stiff. Set aside. Cream butter and add sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda into butter milk; add alternately with flour. Beat well. Add coconut, chopped pecan nuts and almond and vanilla extract. Fold into stiffly beaten egg whites. Pour into 3 greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake in preheated 350°F oven for 25 minutes.

Cream Cheese Icing

Combine ingredients and beat well. Spread between layers and on top of cooled cake.