Italian Creme Cake: A Southern Classic with a Twist

Ingredients

• 2 1/2 cups (300g) all-purpose flour, plus more for dusting pans
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, softened, at room temperature (2 sticks)
• 2 cups (400g) granulated sugar
• 5 large eggs, separated, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (85g) sweetened shredded coconut
• 1 cup (100g) chopped pecans, toasted
• 8 ounces (227g) cream cheese, softened, at room temperature
• 8 cups (960g) powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2-4 tablespoons milk, or cream, if needed to adjust consistency