Start by setting your oven to 325°F (165°C) to preheat. Lightly grease a 9×13-inch baking pan using a nonstick spray or line it with parchment paper to prevent sticking.

In a large mixing bowl or the bowl of a stand mixer, combine ½ cup of softened salted butter, ½ cup of vegetable shortening, and 2 cups of sugar. Mix everything thoroughly until the mixture is smooth and creamy.

Crack open 5 large eggs and separate the yolks from the whites. Gradually incorporate the egg yolks, adding them one by one, into the butter and sugar mixture. Mix after each addition to ensure everything blends evenly.

In another bowl, combine 1 cup of buttermilk, 1 teaspoon of vanilla extract, and 1 teaspoon of baking soda. This mixture will react slightly, that's normal and helps the cake rise.

Now, grab your 2 cups of flour and start adding it to the batter in parts. Pour in about ½ cup of flour, followed by ¼ of the buttermilk mixture, and stir until combined.

Continue this process, alternating between flour and the buttermilk mixture. until everything is fully added and mixed. This ensures the batter remains consistent and free of any lumps.

Take your egg whites that were set aside earlier and beat them until they become light and fluffy. To achieve this, you can either use a hand mixer or whisk by hand.

Carefully incorporate the whipped egg whites into the batter. Avoid overmixing to maintain the airy texture that will make your cake soft and moist.

Stir in 1 cup of chopped pecans and ½ cup of shredded sweetened coconut. These give the cake its signature flavor and a delightful crunch in every bite.

Pour the batter into the prepared pan and gently spread it with a spatula to ensure an even layer for baking.

Place the pan in the oven and let it bake for about 40 to 45 minutes. Check it towards the end to make sure it doesn’t bake too long.

Once the initial baking time is up, lower the oven temperature to 225°F (107°C) and continue baking for an additional 10 minutes. This step ensures that the middle is thoroughly baked.

Stick a toothpick into the center of the cake, if it comes out without any batter, it’s done. Let the cake sit in the pan until it has fully cooled down. This step is important to make sure the frosting doesn’t melt when you spread it on.

To prepare the frosting, combine ½ cup of softened butter,226 grams of softened cream cheese, and 1 teaspoon of vanilla extract in a large bowl. Add about ¼ of the 16 oz box of powdered sugar and mix until smooth.

Slowly incorporate the remaining powdered sugar, mixing thoroughly after each addition, until the frosting becomes smooth and creamy with all the sugar fully blended. Spread it over the cooled cake, and finish with a sprinkle of extra coconut and chopped pecans on top.