Preheat your oven to 350°F.

Grease and flour three 8-inch cake pans and set them aside for later use.

In a large mixing bowl, cream the softened butter and vegetable shortening until you achieve a smooth consistency.

Add the granulated sugar to the mixture and beat it well until it’s fully incorporated.

Add the egg yolks to the mixture and mix until well combined.

Sift the self-rising flour and add it into the mixture one-third at a time, alternating with the milk. Continue to stir until the batter is smooth.

Stir in the vanilla, 1 cup of coconut, and the chopped pecans.

Carefully fold in the beaten egg whites until no pockets remain.

Divide the cake batter evenly between the three prepared pans and bake for approximately 25 minutes.

Once baked, transfer the cakes to a wire rack to cool completely.

Spread 1 cup of coconut on a baking sheet and toast it in the oven until it turns brown and nutty, about 8 to 10 minutes, stirring every couple of minutes to prevent burning.

Cream the softened butter and cream cheese until they are well mixed.

Add the vanilla and powdered sugar to the mixture and mix until well combined.

Spread the cream cheese frosting between the layers of the cake and on top and sides.

Press the toasted coconut onto the sides and sprinkle the chopped pecans over the top.