Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour and baking soda. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract, coconut, and pecans.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
In a large mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract, coconut, and pecans.
Once the cakes are completely cooled, place one layer on a serving plate and spread with frosting. Top with the second layer and spread with more frosting. Add the third layer and frost the top and sides of the cake.
Stay updated for more !