1. Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
2. In a bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Add the egg yolks one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually add the flour mixture and buttermilk, alternating between the two, until just combined.
6. Fold in the shredded coconut and chopped pecans.
7. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the cake batter.
8. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
10. For the frosting, beat together cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until desired consistency is reached.
11. Once the cakes are cool, frost the top of one layer, add the second layer, and frost the top and sides of the cake.
12. Garnish with additional coconut and pecans if desired.

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