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

Set oven temperature to 350°F, or 175°C. Coat three 9-inch cake pans with oil and dust with flour.

Cream mixed with 1/2 cup of shortening and butter until fluffy. Whip in the granulated sugar until smooth.

One spoonful of vanilla and egg yolks, one at a time. Mix the flour and baking soda in a sieve. Add the buttermilk in alternating batches. Combine with the pecans and coconut.

Then, incorporate the beaten egg whites into the batter.

Bake for 25-30 minutes after dividing batter among pans. After ten minutes, transfer to wire racks to cool.

A half cup of butter, one teaspoon of vanilla, and some cream cheese should be whipped together to make the frosting. Add the powdered sugar gradually.

Frost the top, sides, and layers of the cooled cake.

Add some pecans and coconut for garnish.