Directions:

1. For the cake: Preheat oven to 325°F. Prepare 3 9-inch cake rounds with pan spray and flour.
2. Using an electric mixer on medium-high speed, cream butter and shortening until fluffy – approximately 2 minutes. Add sugar and mix until light and fluffy – approximately 2 minutes. Add egg yolks one at a time, beating well after each addition.
3. In another bowl sift together flour, baking soda, and cocoa. Blend flour mixture into butter mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until just combined. Stir in vanilla extract, coconut, and pecans.
4. Beat egg whites in a separate, clean bowl until they just hold
stiff peaks – approximately 3 minutes. Fold into batter gently but thoroughly.
5. Divide batter among the prepared pans and bake until a toothpick inserted in center comes out clean – approximately 35 minutes.
6. Cool cake in pans for 15 minutes, then remove cake from pans and invert onto racks to cool to room temperature.
7. For the frosting: Using an electric mixer on medium-high speed, beat together cream cheese, butter, and vanilla until smooth – approximately 3 minutes. Gradually mix in powdered sugar and cocoa, blending until creamy – approximately 1 minute. Add coconut and pecans and incorporate thoroughly.
8. Place cake layers on a cake plate, spreading about 1⁄2 cup frosting between each layer. Spread remaining frosting on top and sides of cake.