• Heat the oven to 350 F.
• Grease and flour three 9-inch round layer cake pans.
• In a large mixing bowl with electric mixer, beat 1/2 cup of butter with the shortening and 2 cups of granulated sugar until light and fluffy. Beat in the egg yolks.
• In another bowl, combine the flour, salt, and baking soda; stir to blend thoroughly.
• In a small bowl or cup, combine the buttermilk and vanilla.
• Add the flour mixture to the creamed mixture, alternating with the buttermilk and vanilla mixture. Stir in the coconut and 1 cup of finely chopped pecans.
• Using a clean bowl and beaters, beat the egg whites until soft peaks form. Fold into the cake batter.
• Divide the batter evenly among the 3 prepared layer cake pans and spread with a spatula.
• Bake the cake layers for about 25 minutes, or until the cake springs back when lightly touched with a finger. A toothpick will come out clean when inserted into the center of a cake.
• Cool in pans on a rack for 10 minutes. Carefully remove the pans and Cool completely.
• Fill and frost with the cream cheese frosting below.

Frosting

• While the cake is cooling, beat the cream cheese and 1/2 cup of butter until light. Beat in the vanilla. Slowly beat in the powdered sugar, a little at a time. Beat until fluffy. At this point, you may add the toasted coconut and pecans to the frosting, or save them and sprinkle them over the cake after it is frosted.
• Fill and stack the cake layers, then frost the top and sides.
• Store leftover cake in the refrigerator.