Ingredients:

1/2 cup unsalted butter (room temperature)
1/2 cup shortening
2 cups granulated sugar
5 large eggs, separated
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans (toasted)
Cream cheese frosting ingredients:
8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
1 teaspoon pure vanilla extract
4 cups powdered sugar
Additional chopped pecans and flaked coconut for garnish
Instructions:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Cream 1/2 cup butter and shortening until light. Add granulated sugar and beat well.

Add egg yolks one at a time, then 1 tablespoon vanilla. Sift flour and baking soda, add alternately with buttermilk. Stir in coconut and pecans.

Beat egg whites to stiff peaks and fold into the batter.
Divide batter among pans, bake for 25-30 minutes. Cool in pans for 10 minutes, then on wire racks.
For frosting: Beat cream cheese, 1/2 cup butter, and 1 teaspoon vanilla. Gradually add powdered sugar.
Frost cooled cake layers, sides, and top.
Garnish with pecans and coconut.