Cake: Grease and flour two 9 inch layer cake pans. Cream butter with vanilla and add the 1 C. sugar gradually, creaming well. Mix flour, baking powder and salt together and add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Blend well after each addition.

Using clean beaters, beat the egg whites until frothy; gradually add the 3/4 C. sugar; beat until stiff peaks are formed. Gently fold egg whites into batter until thoroughly blended. Turn into prepared pans and spread evenly to edges. Bake at 350 degrees for about 50 minutes, until cakes test done. Remove from pans and cool completely.

Filling: Grind nuts and raisins; mix with coconut and set aside. Beat egg yolks with the sugar until thick and light colored (5 minutes or more).

Pour melted butter into the top of a double boiler set over simmering water. Pour egg yolk mixture into double boiler; stir and cook for about 15 minutes. Remove from heat and stir in nuts, raisins and coconut. Stir in enough brandy or lemon to make spreading consistency. Cool and then spread between layers.

Frosting: Cream butter, vanilla and almond extracts. Add sugar gradually, beating well after each addition. Beat in egg white and then the cream, one tablespoon at a time until frosting is right consistency to spread.