Let’s dive into this delightful recipe:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the shredded coconut and chopped pecans gently with a spatula.
7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cakes are baking, prepare the frosting by melting the white chocolate chips over a double boiler. Once melted, stir in the sweetened condensed milk until smooth.
10. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
11. Once cooled, spread the frosting generously between the layers and over the top and sides of the cake.