Preheat your oven to 350°F. Spray three 9-inch round cake pans with nonstick cooking spray, and line the bottoms with parchment paper circles. Set aside.

In a medium bowl, whisk together the flour and baking soda. Set aside.

Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the egg whites on high until stiff peaks form, about 3-4 minutes. Set aside.

In a large bowl, beat the butter and shortening on medium speed until light and fluffy, about 2-3 minutes.

Add the sugar and beat well. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.

Alternately add the flour mixture and buttermilk to the batter, starting and ending with flour. Do not overmix. Stir in the shredded coconut and chopped toasted pecans by hand.

Gently fold in the beaten egg whites in two or three additions, being careful not to deflate them.

Divide the batter evenly among the cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean.

Cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.

For the frosting, beat the cream cheese and butter until smooth.

Mix in the vanilla extract, then gradually add the powdered sugar, beating until fluffy.

Spread the frosting between the cake layers and on the top and sides of the cake.

Garnish with toasted coconut and chopped pecans. Serve at room temperature.