Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with unsalted butter, dusting with flour.

In a mixing bowl, cream 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 until fully integrated.

In another bowl, whisk together 2 cups of cake flour, 2 teaspoons of baking powder, and ½ teaspoon of salt before incorporating into the wet ingredients, alternately adding 1 cup of buttermilk.

Fold in 1 cup of coconut flakes and 1 cup of toasted pecans gently until evenly distributed.

Divide the batter between the prepared pans, smoothing the tops, and bake for 25-30 minutes.

Cool the cakes on a wire rack for 10 minutes before transferring to cool completely.

For the frosting, combine 1 cup of heavy cream, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract; beat until soft peaks form.

Place one cooled cake layer on a serving plate, frost the top, add the second layer, and frost the sides and top of the cake.

Optional: Top with extra coconut flakes for garnish.