. Prep and Preheat

• Preheat oven to 350 °F (175 °C).
• Grease three 9 inch cake pans; line the bottoms with parchment paper and grease again.

2. Melt the White Chocolate

• Microwave chopped white chocolate in 20-second bursts, stirring until smooth.
• Let cool for 5 minutes.

3. Dry Mix

• In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

4. Cream Butter and Sugar

• In a large mixing bowl, beat the butter on medium speed until smooth and creamy.
• Add the egg yolks one at a time, mixing well after each addition.
• Beat in the cooled melted white chocolate and vanilla extract.

5. Alternate Flour and Buttermilk

• Gradually incorporate the dry ingredients in three parts, alternating with the buttermilk—starting and ending with the flour mixture.
• Beat on low speed until just combined.

6. Fold in Egg Whites

• In a clean bowl, whisk egg whites to medium-stiff peaks.
• Carefully fold the whipped egg whites into the batter in two batches to maintain its lightness.

7. Bake the Cakes

• Divide batter evenly into pans and smooth each top.
• Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool fully.

8. Make the Frosting

• Toast pecans on a baking sheet in a 350 °F oven for 8–10 minutes—watch closely to avoid burning.
• In a heavy-bottomed 3 quart saucepan, whisk together evaporated milk, granulated sugar, butter, brown sugar, and egg yolks over medium heat.
• Stir the frosting mixture continuously for around 10 minutes, until it noticeably thickens.
• Take the pan off the heat and mix in the vanilla, toasted pecans, and shredded coconut.
• Transfer to a bowl and cool, stirring occasionally, for about 1 hour—until spreadable.

9. Assemble

• Place one cake layer on a serving plate.
• Spread a generous layer of frosting. Repeat with the next two layers.
• Finish by covering the top and sides with remaining frosting.