• Heat the oven to 350 F. Grease and flour three 9-inch round layer cake pans.
  Butter and flour or baking spray for the pans
• In a medium bowl, combine the flour, salt, and baking soda; stir to blend thoroughly.
  2 cups all-purpose flour | 1/4 tsp salt | 1 tsp baking soda
• In a small bowl or cup, combine the buttermilk and vanilla extract.
  1 cup buttermilk | 1 1/2 tsp vanilla extract
• Separate the eggs. Put the yolks in a small bowl or cup and set aside. Put the whites in a glass or stainless steel mixing bowl and set aside.
  5 large eggs
• In a large mixing bowl with an electric mixer, beat 1/2 cup of butter with the shortening and 2 cups of granulated sugar for 3 to 5 minutes or until light and fluffy. Beat in the egg yolks.
  1/2 cup unsalted butter | 1/2 cup shortening | 2 cups granulated sugar
• Add the flour mixture to the creamed butter, sugar, and egg mixture, alternating with the buttermilk and vanilla mixture. Stir in the coconut and 1 cup of the toasted chopped pecans.
  1 cup sweetened flaked coconut (not toasted) | 1 cup toasted chopped pecans (see notes, below)
• Using clean beaters, beat the egg whites until soft peaks form. Fold them 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 cakes spring back when lightly touched with a finger. A toothpick will come out clean when inserted into the center of a cake.
• Cool in the pans for 10 minutes. Carefully remove the cakes from the pans and place them on racks to cool completely.

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 remaining 1/2 cup of toasted chopped pecans and optional toasted coconut to the frosting, or save them and sprinkle them over the cake after it is frosted.
  ½ cup toasted chopped pecans (see notes, below) | 12 ounces cream cheese | 1/2 cup unsalted butter | 3 tsp vanilla extract | 5 1/2 cups powdered sugar | 1/4 cup toasted sweetened flaked coconut (optional—see notes, below)
• Fill and stack the cooled cake layers, then frost the top and sides.
  
• Store leftover cake in the refrigerator.