Prepare the Pans:

1. Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans with butter or baking spray, line the bottoms with parchment paper circles, then grease the parchment. Lightly dust with flour and tap out excess.

Toast the Pecans: 2. Spread pecans in a single layer on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Watch carefully to prevent burning. Remove, let cool, and chop into medium-small pieces. Set aside.

Mix Dry Ingredients: 3. In a medium bowl, whisk together the sifted cake flour, baking soda, and salt. Set aside.

Cream Butter and Sugar: 4. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar together on medium-high speed for 4-5 minutes until light, fluffy, and pale in color. This step is crucial for a tender cake.

Add Egg Yolks: 5. Add the egg yolks one at a time to the butter mixture, beating well after each addition until fully incorporated. Scrape down the sides and bottom of the bowl between additions.

Alternate Wet and Dry: 6. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with flour. Mix just until combined after each addition—don’t overmix. Stir in the vanilla extract.

Fold in Coconut and Pecans: 7. Using a rubber spatula, gently fold in the shredded coconut and toasted pecans until evenly distributed throughout the batter.

Whip Egg Whites: 8. In a separate clean, grease-free bowl, beat the egg whites with clean beaters on medium-high speed until stiff peaks form, about 3-4 minutes. The whites should be glossy and hold their shape when you lift the beaters.

Fold in Egg Whites: 9. Gently fold one-third of the beaten egg whites into the batter using a rubber spatula, using a circular motion and cutting through the center. This lightens the batter. Then fold in the remaining egg whites in two additions until no white streaks remain. Be gentle to preserve the airiness.

Bake: 10. Divide the batter evenly among the three prepared pans (use a kitchen scale for precision—approximately 620g per pan). Smooth the tops with a spatula. Bake for 23-27 minutes, until a toothpick inserted in the center comes out clean and the cakes spring back when lightly touched.

Cool: 11. Remove from oven and let cakes cool in pans on wire racks for 10 minutes. Run a knife around the edges, then carefully invert onto cooling racks. Peel off parchment paper and let cool completely before frosting, at least 1 hour.

Make the Frosting: 12. In a large bowl with a hand mixer or stand mixer with paddle attachment, beat the softened butter and cream cheese together on medium speed until completely smooth and creamy, about 2-3 minutes.

13. Add the sifted powdered sugar one cup at a time, beating on low speed initially to prevent a sugar cloud, then increasing to medium speed. Add vanilla and salt. Beat for 3-4 minutes on medium-high speed until light and fluffy. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach desired spreading consistency.

Assemble the Cake: 14. Place the first cake layer on your serving plate or cake board. Spread about 1 cup of frosting evenly over the top, going almost to the edges. Place the second layer on top and repeat. Add the third layer and spread a thin “crumb coat” of frosting over the entire cake to seal in crumbs. Refrigerate for 15-20 minutes to set.

15. Apply the remaining frosting in a thicker layer over the top and sides of the cake, smoothing with an offset spatula. For a rustic look, create swirls and peaks. For a smooth finish, use a bench scraper or offset spatula dipped in hot water.

Garnish: 16. Press toasted coconut around the bottom edge of the cake and sprinkle chopped pecans over the top. Refrigerate the cake for at least 30 minutes before slicing for cleaner cuts.