• Preheat oven to 350℉. Gather the ingredients so that you have everything close at hand on the counter or table.
• Line three 9-in round cake pans with wax paper. Spray tops and sides with baking spray. If desired, place cake baking strips on the outside of each pan, following product instructions.

Prepare the Ingredients

• Using a knife and cutting board or a nut chopper, chop 2 cups pecans into small pieces. Set aside until ready to use.
• Carefully, separate the egg whites from the yolks from 5 large eggs and place both in their own bowls.

Make the Cake Batter

• In a large mixing bowl, cream together 1/2 cup butter (softened), 1/2 cup vegetable shortening, and 2 cups granulated sugar until light and fluffy.
• Beat in the separated egg yolks along with 1 teaspoon vanilla extract and 1/4 teaspoon Fiori di Sicilia.
• In a small bowl, combine 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Whisk to combine.
• Gradually add the flour mixture to the creamed butter, alternating with 1 1/4 cups buttermilk. Beat just until combined.
• Fold in 1 cup sweetened coconut flakes and 1 cup chopped pecans.
• In another large mixing bowl, whisk the separated egg whites until stiff peaks form. Gently fold into the cake batter.
• Pour cake batter into the three prepared baking pans. Bake in preheated oven for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely.

Prepare the Cream Cheese Frosting

• In a large mixing bowl, cream together 8 oz cream cheese (softened) and 1/2 cup butter (softened) until fluffy. Gradually add in 6 cups powdered sugar and 1 1/2 teaspoons vanilla extract. Mix until well blended, about 2-3 minutes.
• If the frosting seems too thick, add 1 tablespoon milk. If too thin, add 1/4 cup more powdered sugar as needed.

Assemble and Frost the Cake

• To ice a layer cake, begin with the bottom layer, placing the top side down on the cake plate.
If desired, you may place strips of waxed paper around the bottom of the cake to prevent any icing smudges.
• Divide the frosting into quarters, and spread 1/4 on the bottom layer. Next, place the second layer top side up and spread 1/4 of the frosting on this layer.
• For the third layer, place the cake top side up and place the remaining frosting on the top. Spread frosting along the edges, being careful to fill any gaps on the sides of the cake.
• Finish by decorating the top 1 cup chopped pecans and 1/2 cup sweetened coconut flakes, as desired.
• Serve slices of cake with tea, coffee, or a glass of icy milk. Cover and store in refrigerator for up to five days. This recipe will serve 12-16 people.