This was my nana’s all-time favorite cake! Now I know why

What you need:

At room temperature, add 1/2 cup of unsalted butter.
mixed with half a cup of shortening
granulated sugar, 2 cups
5 sizable eggs, divided
1 teaspoon of pure vanilla essence
2-cups of all-purpose flour
1/4 teaspoon of baking soda
half a cup of buttermilk
coconut, 1 cup flakes
Toasted pecans, 1 cup, chopped
What you need for a cream cheese frosting:
8 oz of softened cream cheese
half a cup of softened unsalted butter
A teaspoon of pure vanilla essence
powdered sugar, 4 cups
To top it all off, sprinkle with more chopped pecans and flaked coconut.

Set oven temperature to 350°F, or 175°C. Three 9-inch round cake pans should be greased and floured.
Lightly cream together 1/2 cup of butter and shortening. Mix in the granulated sugar and mix well.

Gradually incorporate the egg yolks, followed by 1 tablespoon of vanilla. Incorporate buttermilk into the flour mixture alternately with baking soda. Combine with the pecans and coconut.

Fold the beaten egg whites into the batter after beating them to firm peaks.
Bake, dividing batter evenly among pans, for 25 to 30 minutes. After ten minutes, transfer to wire racks to cool.
In order to make frosting: Combining 1/2 cup of butter with 1 teaspoon of vanilla, beat in the cream cheese. Add the powdered sugar gradually.
Apply frosting to the top, sides, and cooled cake layers.
Add some pecans and coconut for garnish.