Gather the ingredients including all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, eggs, buttermilk, vanilla extract, chopped pecans, and sweetened shredded coconut.
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Gently fold in the chopped pecans and sweetened shredded coconut until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely. Once cooled, frost the cake with your favorite cream cheese frosting and enjoy!