Cream Lightly cream together 1/2 cup butter and shortening. Mix in the granulated sugar and mix well.
Gradually incorporate the egg yolks, followed by 1 tablespoon of vanilla. Mix the flour and baking soda in a sieve. Add the buttermilk in alternating batches. Add the pecans and coconut and stir.
Fold the beaten egg whites into the batter after beating them to firm peaks.
Bake, dividing batter evenly among pans, for 25 to 30 minutes. After ten minutes, transfer to wire racks to cool.
Add 1/2 cup of butter, 1 teaspoon of vanilla, and beat until smooth. Frost with cream cheese. Powdered sugar should be added subtly.
Before the cake cools, frost the top, sides, and layers.
Pecans and coconut make a beautiful garnish.
