Italian Cream Cake

Preheat oven to 325° F. Line and grease two 9×9 baking dishes. Could use a 9×13 dish.
Mix flour, baking soda and baking powder in a medium bowl. Set aside.
Separate eggs putting yolks in one bowl and whites in another. Set aside.
In a stand in mixer bowl fitted with paddle beat butter and sugar together till soft and fluffy. 2-3 minutes. Add in only egg yolks and continue to beat together till combine.
Slowly add a little flour, alternating adding flour and milk till fully incorporated. Fold in pecans and coconuts.
In a clean stand in mixer whisk together egg whites till white and fluffy peaks. About 3-5 minutes. Fold into cake batter till combine.
Bake for 30 minutes if using the 9×9 dishes. 9×13 may take up to 40 minutes to bake. Take out of oven and let cool. Put cakes on cooling racks after 5 minutes.
Make frosting till cakes are completely cool by beating together butter and cream cheese till smooth. Add in powder sugar, extracts and heavy cream and beat till smooth. Frost first layer of cake and sprinkle half the pecan/coconut in that layer. Put the other cake layer on top frost and sprinkle remaining pecans and coconut.