• Preheat the oven to 325 degrees. Line two 8 or 9-inch cake pans with parchment paper and nonstick cooking spray. Set aside.
• Whisk together the dry ingredients in a large bowl. Set aside.
• In a separate bowl, mix together the vanilla and buttermilk. Set aside.
• In a stand mixer, combine butter, oil, and sugar. Add in the eggs and egg whites and beat until fluffy.
• Starting and ending with the dry ingredients, alternate adding and mixing in the dry ingredients with the buttermilk mixture. Fold in the pecans and shredded coconut by hand.
• Divide the batter between the two prepared cake pans. Bake 30-40 minutes in the lower 2/3rds of the oven. The cake is done when a toothpick can be inserted and comes out mostly clean.
• Cool the cakes 15-20 minutes in cake pans before transferring to cooling racks. Cool completely before decorating.

For the Cream Cheese Frosting

• Mix all ingredients together until completely combined and smooth. Be sure to scrape the sides of the bowl and stir again.

Assembly

• Once cakes are cooled, slice in half lengthwise with a serrated bread knife. You should be left with four thin layers.
• Place one layer onto the preferred serving platter. Top with about 3/4 cup of cream cheese frosting. Spread to the edges of the cake.
• Top with another cake layer and continue frosting until all four sliced are stacked with frosting in between.
• With the remaining frosting, frost the exterior of the cake.
• Decorate with pecans and/or coconut then serve!