1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. Line with parchment paper.

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

3. In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.

4. Add egg yolks one at a time, beating well after each. Stir in vanilla extract.

5. Add flour mixture in three additions, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.

6. Fold in shredded coconut and chopped pecans gently using a spatula.

7. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter in 2-3 batches.

8. Divide batter evenly between prepared pans and smooth the tops.

9. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

10. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

11. Once cooled, frost with cream cheese frosting and garnish with extra pecans or toasted coconut, if desired.