Preheat the oven to 300-degrees.
Place the egg yolks in a small mixing bowl and the egg whites in a medium size mixing bowl. Beat the egg yolks on medium speed until they are thickened and pale yellow in color.
Combine the butter and sugar in a large mixing bowl and cream together on medium speed until light and fluffy, about 3 to 4 minutes.
Add the beaten egg yolks and blend into the butter and sugar on medium speed, about 1 to 2 minutes.
Toss in the vanilla wafer crumbs, the coconut, and the chopped pecans.
Blend together on medium speed until well mixed. The batter will be very stiff.
Beat the egg whites on medium high until stiff peaks form, but the egg whites are not dry in appearance, about 3 minutes.
Using a large rubber spatula, fold the beaten egg whites into the cake batter.
Spray a 9” x 13” cake pan with a cooking spray, line with a sheet of parchment paper and spray the paper. Spoon the batter into the pan and bake in a 300-degree oven for 55 to 60 minutes or until the cake tests done with a toothpick and is light golden in color.
Let the cake cool in the pan on a rack for about 15 to 20 minutes before cutting. For ease in cutting on the parchment paper let the cake cool completely in the pan. Then use the parchment paper to gently lift it out of the pan, supporting it underneath with your hands. Don’t worry if the cake cracks slightly. Transfer the cake to a cutting board and use a sharp knife to cut into squares.