Adjust oven rack to middle positions and heat oven to 350°F. Spray a 9x13-inch baking dish or 3 (8-inch) cake pans with baking spray.
Separate the eggs (yolks and whites) into separate bowls and beat the egg whites just to stiff peaks. Set the beaten whites and yolks aside.
Beat the butter and shortening at medium speed with an electric mixer fitted with the paddle attachment. Beat until creamy and smooth.
Add sugar and beat until lighter in color and fluffier (about 3 minutes).
Add egg yolks beating until incorporated.
In a medium bowl, whisk together flour and salt.
In a different medium bowl, dissolve the baking soda in the buttermilk.
Add flour mixture to butter/sugar/egg mixture alternately with buttermilk/soda mixture in three additions; beginning and ending with the flour mixture. Beat just until incorporated after each addition.
Stir in vanilla and coconut extracts, toasted pecans and coconut.
Fold in the beaten egg whites.
Pour batter into the prepared pan(s). For a 9x13-inch cake, bake 30-40 minutes or until a toothpick inserted in the middle comes out clean. For 8-inch round cakes, bake 25-30 minutes.
Cool the 9x13 cake in the pan set on a wire rack. If baking round cakes, remove them from the pans after 10 minutes. Cool completely on the wire racks, about 2 hours.
Frost with the Cream Cheese Pecan Frosting and…