1preheat oven to 350 grease and flour 3 8 inch pans.
combine the buttermilk baking soda and salt set aside
2in large bowl, cream together the shortening, margarine, and sugar until light and fluffy. beat in the egg yolk 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 seperate bowl, beat the egg whites until they form a stiff peak. gently fold the egg whites into the batter. stir in pineapple, coconut and 1 cup of pecans.
3pour batter into the 3 8 inch pans bake in the preheated oven for 35 minutes or until toothpick comes out clean allow cakes to cool, for 10 minutes then turn onto wire rack to cool completely
4To make frosting cream together the butter, cream cheese and confectioner sugar until blended. stir in 2 teaspoons of vanilla and 1 cup of pecans. if frosting is to thick add 1 teaspoon at a time of milk to reach desired consistency