1️⃣ Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans and line them with parchment paper.
2️⃣ Melt the white chocolate in a microwave-safe bowl, stirring until smooth. Let it cool for 5 minutes.
3️⃣ In a bowl, whisk together flour, baking soda, and salt.
4️⃣ Beat softened butter with granulated sugar until creamy. Add egg yolks one at a time, then mix in the cooled white chocolate and vanilla extract.
5️⃣ Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour.
6️⃣ Beat the egg whites until stiff peaks form, then gently fold them into the batter.
7️⃣ Divide batter evenly into the pans and bake for 20–22 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
8️⃣ For the frosting, toast pecans in a dry skillet. In a saucepan, combine evaporated milk, granulated and brown sugar, butter, and egg yolks. Cook on medium heat, stirring constantly, until thickened (10–12 minutes).
9️⃣ Remove from heat, stir in vanilla, toasted pecans, and shredded coconut. Cool to room temperature.
🔟 Assemble the cake by layering and spreading the frosting between the layers and on top. Garnish with extra pecans or coconut if desired.

Enjoy your decadent homemade cake! 🎂