- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Prepare the Cake:
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and baking soda.
- Add Dry Ingredients Alternately with Buttermilk:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in Coconut and Pecans:
- Gently fold in the shredded coconut and chopped pecans.
- Beat Egg Whites:
- In another clean, dry bowl, beat the egg whites until stiff peaks form.
- Fold in Egg Whites:
- Gently fold the beaten egg whites into the batter until well combined.
- Bake:
- Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat together the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.