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1
Make cake layers:
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2
Preheat oven to 375u00b0F and lightly butter and flour three 9-by 2-inch round cake pans, knocking out any excess flour.
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3
In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy.
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4
Add egg yolks, 1 at a time, beating well after each addition.
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5
Into another bowl sift together flour, baking soda, and salt.
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6
Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined.
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7
Beat in vanilla, coconut, and chopped pecans.
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8
Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
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9
Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes.
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10
Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
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11
Make frosting:
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12
In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth.
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13
Gradually beat in confectioners' sugar, beating until creamy.
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14
Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer.
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15
Spread remaining frosting on top and side of cake.
