First off, get your oven fired up to 350°F. Grab a non-stick round mold and cover it with aluminum foil, leaving a bit of an overhang. Spray it down with a non-stick spray for good measure.

Now, let’s start with the fun part – the topping! Spread out your chopped toasted pecans, brown sugar, and one cup of shredded coconut across the pan. Sprinkle the ground cinnamon and salt all over, then finish off with a generous drizzle of vanilla extract and melted butter.

Moving on to the cake batter. In a medium-sized bowl, take your softened butter and a cup of brown sugar, and beat them together until you have a creamy mixture. Add in your eggs, one at a time, with the vanilla, making sure to mix it well.

Next up, sprinkle in the baking powder and salt. Mix it well before gradually adding in half the flour. Pour in the milk, and then add the remaining flour, giving it a good mix after each addition.

Now, pour this creamy batter over the pecan mixture that’s waiting in your pan, and pop it into the oven. Bake it until a toothpick inserted into the cake comes out clean – this should take about 35-40 minutes.

Once done, run a knife along the sides of the pan to loosen the cake. Let it sit and cool in the pan for 5 minutes before performing the grand flip onto a serving platter. Let it cool for another 15 minutes, and then it’s time to dig in!