Preheat your oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.

Prepare Cake Batter:

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition.

In a separate bowl, whisk together the flour and baking soda. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract, shredded coconut, and chopped pecans.

Beat Egg Whites:

In a clean mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no streaks remain.

Bake Cake:

Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack.

Prepare Frosting:

In a large mixing bowl, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.

Frost the Cake:

Spread the frosting evenly over the cooled cake. Sprinkle the toasted coconut and chopped pecans over the top of the frosting.

Serve:

Cut into squares and serve. Enjoy your delicious and creamy Italian Cream Sheet Cake!