Batter: Separate eggs. Cream butter, shortening and sugar until fluffy.
Beat in egg yolks one at a time, then vanilla. In a bowl, combine flour, baking soda, salt. Add dry ingredients to creamed mixture alternately with buttermilk. Stir in coconut and pecans.
Beat egg whites to stiff peaks and gently fold into batter to lighten.
Bake: Divide batter into three 9? round pans (greased/floured). Bake at 350?F for 22?28 min until toothpick comes out clean.
Cool layers. Frosting: Prepare a classic cream cheese frosting. Assemble: Layer cakes with frosting (about 3/4 cup between layers) and additional coconut/pecans if desired.
. Frost top and sides; garnish with more coconut and pecans..