1. Preheat and Prepare:

• Preheat oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans, or line with parchment paper.

2. Mix Dry Ingredients:

• In a medium bowl, whisk together flour, baking soda, and salt.

3. Cream Butter and Sugar:

• In a large bowl, cream the butter, shortening, and granulated sugar until light and fluffy.

4. Add Egg Yolks and Vanilla:

• Add the egg yolks one at a time, beating well after each addition.
• Mix in the vanilla extract.

5. Alternate Buttermilk and Flour:

• Alternately add flour mixture and buttermilk to the creamed mixture, starting and ending with flour. Mix until just combined.

6. Add Coconut and Pecans:

• Fold in shredded coconut and chopped pecans.

7. Beat Egg Whites:

• In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.

8. Bake:

• Divide batter evenly between the prepared pans.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool:

• Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

10. Make Frosting:

• In a large bowl, beat cream cheese and butter until smooth.
• Gradually add powdered sugar, beating until fluffy.
• Stir in vanilla extract and fold in chopped pecans (optional).

11. Frost and Decorate:

• Frost the cooled cake layers with cream cheese frosting.
• Garnish with additional pecans or shredded coconut, if desired.