Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.

In a mixing bowl, beat together the granulated sugar and softened butter until light and fluffy, about 3 to 5 minutes.

Add the eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk.

Gently fold in chopped pecans and shredded coconut until evenly distributed.

Pour the batter into the prepared baking pan and bake for 30 to 35 minutes until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Frost with cream cheese frosting once cooled.