Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Prepare your cake pans by greasing them with butter and lining the bottoms with parchment paper.

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.

In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add in the eggs one at a time, followed by the vanilla extract, mixing until well incorporated.

Gradually mix in the dry ingredient blend into the wet mixture, alternating with the whole milk. Be careful not to over-mix.

Pour in the cooled melted white chocolate and mix gently until fully incorporated.

Evenly distribute the batter between your prepared cake pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

In a medium saucepan over medium heat, whisk together the evaporated milk, egg yolks, granulated sugar, and butter. Continuously stir until the mixture thickens and is creamy, then remove it from the heat.

Once thickened, stir in the sweetened flaked coconut, chopped pecans, and vanilla extract. Allow to cool slightly until it's spreadable.

Place one cooled cake layer on a serving plate and spread a layer of the coconut pecan frosting on top before adding the second cake layer.

Cover the entire cake with the remaining frosting.

Refrigerate the completed cake for at least one hour before serving.