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Preheat your oven to 350°F (175°C). Lightly grease your cake pans and line them with parchment paper to keep the layers from sticking.
In a bowl, combine flour, baking soda, and a pinch of salt. Set aside.
In a separate large bowl, beat the eggs, sugar, and vegetable oil until light and fluffy. This should take about three minutes.
Gradually add the dry ingredients, alternating with the buttermilk, and mix on low speed until everything is just combined.
Fold in the shredded coconut and chopped pecans gently with a rubber spatula. Avoid overmixing.
Pour the batter evenly into the prepared pans and level the tops with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them and place on a wire rack to cool completely.
To make the cream cheese frosting, beat the cream cheese and butter together until smooth. Slowly add powdered sugar and vanilla extract, beating until the frosting is light and spreadable.
Assemble the cake by stacking the layers with frosting between each one. Spread a generous layer of frosting over the top and sides, then sprinkle with extra coconut and pecans for a charming, rustic look.