1. Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Melt the white chocolate in a heatproof bowl over simmering water, stirring until smooth. Set aside to cool slightly.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a large mixing bowl, beat the butter and sugar until light and fluffy. This step always reminds me of my abuela’s kitchen, where patience and a wooden spoon were the secret to perfect consistency.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and melted white chocolate.
6. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with flour. Stir in the coconut and pecans.
7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the frosting:

1. Beat the butter until creamy, then gradually add the confectioners’ sugar, beating until light and fluffy.
2. Stir in the melted white chocolate, milk, and vanilla extract until smooth.
3. Spread a layer of frosting on top of one cake layer, stack the second layer on top, and frost the top and sides of the cake. My abuela always said that frosting should be generous, like a hug.