To make the cake:

Start by separating the egg whites and yolks and allow them to come to room temperature.

Preheat your oven to 350°F (176°C). Prepare three 8 inch cake pans by lining them with parchment paper.

In a bowl combine the flour, baking soda and salt.

In a mixer beat together the butter, shortening, sugar and extracts until they become light and fluffy.
Gradually add the egg yolks one at a time mixing until just blended.

Add the mixture and buttermilk to the mixer alternatively starting and ending with the dry mixture.
In a bowl whip the egg whites until they form stiff peaks.

Gently fold one third of the whipped egg whites along, with coconut and toasted pecans into the batter before folding in the remaining egg whites.

Divide the batter equally among the pans. Bake for approximately 25 to 30 minutes. Allow them to cool completely on wire racks.

For the frosting:

Beat cream cheese in a mixer until it becomes smooth.

In another bowl whip together cream, powdered sugar and vanilla extract until stiff peaks form.

Gradually fold in whipped cream into cream cheese in thirds.

To assemble the cake:

Trim any raised portions from your cakes to create layers.

Build your cake by spreading 1 cup of frosting between each layer. Place the cake in the freezer for around 15 to 20 minutes. Apply frosting to the exterior of the cake and firmly press toasted coconut onto the sides. Use a piping bag to add the remaining frosting along the edge and sprinkle with any leftover crumbs. Allow the cake to refrigerate until you’re ready to serve but for results let it sit out at room temperature for an hour or two before enjoying. Consume within a span of 3 to 4 days.