Preheat oven to 350 degrees F and prepare three 8 inch cake pans. (We grease and flour our pans, and then line the bottom of the pans with circles of parchment.)

Mix butter at medium speed until softened and smooth.

Gradually add sugar, mix on medium speed 4 to 5 minutes until lightened in color and fluffy.

Add egg yolks, one at a time, mixing after each addition until the yellow of the yolk is blended. Add Vanilla extract.

In a separate bowl, add flour, cocoa, baking soda and salt. Whisk at least 30 seconds to blend.

With the mixer on low speed, add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with the flour mixture (that is 3 additions of dry ingredients and 2 additions of buttermilk). Mix just until blended after the last addition.

.Stir in pecans and coconut with a spoon.

Beat egg whites at high speed until stiff peaks form. Using a spatula or spoon, gently fold into batter. Scoop batter into three 8 cake pans.

Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.

***No Buttermilk? Here is a substitution: Measure out 1 ½ cups milk, add 1 Tablespoon plus 2 teaspoons vinegar, let sit for 5 to 10 minutes, it will begin to look slightly curdled.

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Add cocoa and mix until blended.

Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.

Increase mixing speed and beat until fluffy, approximately 1 minute, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.

This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Will frost a 3 layer 8 or 9 inch cake.

*For the filling, we spread the frosting between the layers then pressed in some of the chopped pecans (optional).

After the cake was completely frosted, we pressed the remaining chopped pecans around the bottom half of the cake. The traditional way to frost this cake is to stir all the pecans into the cream cheese frosting then frost the cake, but if you are wanting a smooth finish, I would recommend pressing the pecans in afterwards.