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1
Preheat the oven to 350 degrees F.
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2
To make the cake, whip the egg whites until stiff, but not dry in an electric mixer.
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3
Set the whites aside.
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4
Switch to the paddle attachment.
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5
In a clean bowl cream the butter with the shortening, and sugar until fluffy.
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6
Add the yolks, 1 at a time, beating well after each addition.
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7
Stir in the vanilla.
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8
Sift the flour and baking soda together.
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9
Add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
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10
Beat in the coconut and pecans.
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11
Gently fold in the whipped egg whites.
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12
Do not overmix.
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13
Pour the batter into the prepared pans and bake until toothpick comes out clean, about 25 minutes.
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14
Do not overbake or cake will become too dry.
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15
Remove the cakes from the oven and cool in pans for 10 minutes.
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16
Turn the cakes out onto a rack.
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17
Cool completely.
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18
To make the frosting: Cream the cream cheese with the butter in an electric mixer.
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19
Gradually beat in confectioners' sugar.
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20
To achieve the spreading consistency you desire, add milk to thin, as needed.
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21
Add the vanilla and beat in 1 cup of coconut and the chopped nuts.
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22
Frost the cake and sprinkle the toasted coconut and pecans.
