Preheat & Prep: Start by preheating your oven to 350°F (175°C). Don’t forget to grease and flour two 9-inch cake pans — this will ensure your cakes come out beautifully!

Make the Cake Batter: In a mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat everything together until smooth, then beat for an additional minute until slightly thickened.

Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool completely in the pans.

Make the Coconut-Pecan Frosting: In a saucepan, melt the unsalted butter. Add the granulated sugar, evaporated milk, egg yolks, and vanilla extract. Stir constantly for 10-12 minutes until the mixture thickens. Remove from heat, then mix in the shredded coconut and chopped pecans. Let it cool completely after mixing.

Assemble the Cake: If you’re making the optional cheesecake layer, beat the softened cream cheese with powdered sugar and vanilla extract until smooth, and spread it over one of the cooled cake layers. If skipping the cheesecake layer, simply spread the coconut-pecan frosting over the first layer, place the second cake layer on top, and cover the whole cake with the remaining frosting.