°1 cup (2 sticks) unsalted butter, room temperature
°2 cups all-purpose flour
°2 cups of sugar
°5 eggs
°1 teaspoon baking soda
°1/4 teaspoon salt
°1 cup of milk
°2 teaspoons of vanilla extract
°1 teaspoon grated coconut
°1 cup chop pecans
°1 c (2 sticks) butter
°1 package (8 ounces) cream cheese, room temperature
°3-4 cups powdered sugar
°1 teaspoon vanilla
°1 cup shredded coconut
°1 cup coarsely chopped pecans
°1/4 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit and brush a jelly-roll baking sheet lightly with butter or non-stick spray. In a bowl, whisking flour, baking soda also salt, set apart. In  bowl or stand mixer, beating butter and sugar for 4-5 minutes, or to mixture is fluffy and colored. Add the eggs and beat until completely combined, then combine in the vanilla extract. Starting and ending with the dry ingredients, alternating between adding the flour mixture and milk mixture to the cake mixture, mixing until completely combined. Adding coconut and walnuts, pour mixture to a greased baking tray. Place in the oven and bake for 17-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and let cool - start the buttercream and cheese cream together in a large bowl or mixer. 3-4 minutes, or until fluffy. Working gradually, add the powdered sugar and salt, mix until smooth, then whisk in the vanilla extract and grated coconut. Put the cake on top with chopped pecans. Slice it, serve, and enjoy!