Instructions: Heat oven to 350 degrees. Prepare Butter Crunch.

Grease and flour 3 round pans, 9x1-1/2 inches. Mix cake flour, baking soda and salt; set aside. Beat egg whites in large bowl with electric mixer on high speed until stiff peaks form; set aside. Beat butter and shortening in large bowl on medium speed 3 minutes. Gradually beat in sugar, about 6 minutes, or until light and fluffy. Beat in egg yolks, one at a time. Beat flour mixture and buttermilk alternately into butter mixture. Beat in 1 cup coconut, the pecans and vanilla. Fold in egg whites. Pour into pans.

Bake at 350 degrees about 30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to a wire rack. Cool completely. Place one layer, top side down, on cake plate. Spread with 2/3 cup Coconut Frosting; sprinkle with 3/4 cup Butter Crunch. Repeat with second layer. Add third layer, top side up. Frost side and top of cake with remaining frosting. Mix 1/4 cup coconut and remaining Butter Crunch; sprinkle over top of cake.

Butter Crunch: Mix 1 cup cake flour, 1/2 cup finely chopped pecans, 1/2 cup butter, softened, and 1/4 cup packed brown sugar. Mix well; spread in an ungreased rectangular pan, 13x9 inches. Bake at 350 degrees 15 minutes; stir.

Coconut Frosting: Heat 1 cup milk and 1/4 cup cake flour over medium heat in a medium saucepan, stirring constantly, until mixture thickens. Cool to room temperature. Beat with 1 cup sugar, 1 cup butter, softened, 1 teaspoon vanilla and 1/2 teaspoon coconut extract in a medium bowl with electric mixer on medium speed until fluffy. Beat in milk mixture until smooth and spreadable. Be sure to use real butter in this frosting for best results.

Yield: 3-layer cake
Prep time: 40 minutes
Baking: 30 minutes

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