Preheat the oven to 350 degrees fahrenheit. Grease 2 8 inch round cake pans and set aside.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

In a separate bowl, whip the egg whites until medium stiff peaks form. Fold into the batter until most of the egg whites disappear.

Add the chopped pecans and coconut flakes to the batter and fold in.

Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or overnight before assembling.

Frost with the cream cheese frosting and decorate with toasted pecans and toasted coconut. .

Add the cream cheese and butter to the bowl of a mixer and beat until combined and smooth.

Add the powdered sugar 2-3 cups at a time and mix on low until it is moistened enough to now spill out of the bowl once the speed is increased. Continue this until all the powdered sugar has been added. Scrape down the sides and bottom of the bowl, add the extracts and beat until smooth.