Coconut Cake 

2 cups sifted cake flour
1 1/4 cups sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 cup shortening
1/2 cup milk
1/2 tsp. almond extract
1/2 tsp. vanilla
4 medium egg whites, unbeaten
1/2 cup snipped flaked coconut or chopped nuts 

Preheat oven to 350 F.  Grease 9x9x2 pan, line with waxed paper.  In large mixer bowl, sift the flour, sugar, baking powder and salt. Drop in shortening, pour in milk and extracts. On medium speed, beat 2 minutes, scraping bowl and beaters. Add egg whites, beating 2 minutes more. Fold in coconut or nuts. Turn into pan. Bake 30 to 35 minutes; cool in pan on rack for 10 minutes. Remove from pan; peel off paper, finish cooling on rack. Store, covered.