Set the oven to 350 degrees F. Using aluminum foil, line a 9 x 13-inch pan, ensuring the foil slightly hangs over the sides, then grease with non-stick spray.

In the prepared pan, spread the pecans, brown sugar, and 1 c. of the coconut. On top, sprinkle the cinnamon and salt. Then, drizzle with vanilla extract and melted butter.

Place 2/3 c. butter and 1 c. brown sugar in a medium bowl. Beat using an electric mixer on medium speed until creamy. While mixing on low, add the eggs (one at a time). Beat in the vanilla until well blended.

Next, add the baking powder and salt. Beat again on low speed until combined. Add half of the flour, then milk and the rest of the flour, mixing every after each addition.

Over the pecan mixture in the prepared pan, pour the batter. Place in the preheated oven and bake for about 35 to 45 minutes or until a toothpick inserted in the middle comes out clean.

Around the sides of the pan, run a knife to loosen the cake. Let the cake cool for 5 minutes in the pan before inverting it onto a platter. Before serving, cool the cake for another 15 minutes.