Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Toast 1 cup of sweetened shredded coconut and 1 cup of chopped pecans in a skillet over medium heat for 5-7 minutes.

Cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy.

Add 4 large eggs one at a time, mixing well after each addition, and stir in 1 tablespoon of pure vanilla extract.

In a separate bowl, sift together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of fine salt.

Gradually add this dry mixture to the creamed mixture, alternating with 1 cup of buttermilk.

Fold in 1 cup of white chocolate chips if using, then divide the batter among the prepared pans.

Bake for 25-30 minutes until a toothpick comes out clean. Allow to cool in the pans for 10 minutes.

For the frosting, combine 1 cup of evaporated milk, 1 cup of granulated sugar, and 3 egg yolks in a saucepan.

Cook while whisking until thickened (10-12 minutes). Then stir in ½ cup of unsalted butter, vanilla extract, toasted coconut, and chopped pecans.

Once the cake layers are cool, assemble by alternating frosting between layers, then cover the entire cake with remaining frosting.

Garnish with additional toasted coconut flakes, chopped pecans, and white chocolate shavings.

Serve at room temperature. Store in an airtight container for up to three days at room temperature.