1. Grease and flour three 8- or 9-inch round baking pans. 2. Preheat oven to 350°F. 3. In large bowl, beat butter and shortening with mixer until combined. 4. Add sugar; beat on medium speed until light and fluffy. 5. Add egg yolks and vanilla; beat well. 6. In another bowl, combine flour, baking powder and soda. 7. Add dry mixture and buttermilk alternately to butter mixture, beating on low after each addition just until combined. 8. Stir in chopped pecans. 9. Thoroughly wash and dry beaters. 10. In clean bowl, beat egg whites with mixer on high speed until stiff peaks form. 11. Stir about one-third of egg whites into the cake batter, then fold in remaining whites. 12. Divide batter evenly between prepared pans. 13. Bake at 350°F for 18 to 30 minutes (depending on size of pan and oven temperature) until wooden toothpicks inserted near centers come out clean. 14. Cool on wire racks for 10 minutes. 15. Remove from pans and cool completely on wire racks. 16. Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6 tablespoons butter and 1 1/2 teaspoons vanilla until smooth. 17. Gradually stir in powdered sugar until frosting is right consistency for spreading, beating until smooth. 18. (Makes about 4 cups frosting). 19. Assemble cake, frosting between layers and top. 20. Sprinkle top with toasted coconut and garnish with pecan halves. 21. Cover loosely and store in refrigerator. 22. This cake can also be baked in a 9 x 13-inch pan (35 to 40 minutes cooking time). 23. If you make 9 x 13-inch cake, you will only need half of frosting recipe. ---------------------------------------------------------------------------
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