• Preheat your oven to 350°F. Grease and lightly flour three 9-inch round cake pans for easy cake removal.
• In a large bowl, using an electric mixer, cream together the softened butter and shortening until light and fluffy.
• Gradually add the sugar to the mixture, beating until smooth and creamy.
• Beat in the egg yolks one at a time, ensuring each yolk is fully blended before adding the next.
• In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the dry ingredients.
• Alternately add the dry mixture and the buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
• Stir in the vanilla extract, followed by the shredded coconut and toasted pecans, ensuring even distribution throughout the batter.
• Gently fold the stiffly beaten egg whites into the cake batter, using a spatula to maintain the fluffy texture.
• Divide the batter evenly among the three prepared cake pans. Smooth the tops, and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring to wire racks to cool completely.

Frosting

• In a mixing bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and smooth.
• Mix in the vanilla extract, followed by 1 3/4 cups of chopped toasted pecans. If the frosting is too thick, add a tablespoon or two of milk until you reach the desired consistency.
• To assemble, spread a generous layer of frosting on top of the first cake layer. Place the second layer on top, and cover with more frosting. Repeat with the third layer, then frost the top and sides of the entire cake.
• Store the cake in the refrigerator to keep it fresh and allow the flavors to meld.