Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a bowl, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition.

In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk.

Stir in the coconut and pecans. Divide the batter between the prepared pans.

Beat the cream cheese until smooth, then add powdered sugar and vanilla extract. Mix until well combined.

Pour half of the cake batter into each pan, then spoon the cheesecake mixture in the center of one pan, topping it with the remaining cake batter.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Whip the heavy cream until stiff peaks form and frost the cake as desired.