Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with unsalted butter, lightly coating them with flour.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a large mixing bowl, beat ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of light brown sugar together until light and fluffy.

Add 4 large eggs to the butter mixture one at a time, mixing well after each addition. Fold in 1 teaspoon of vanilla extract.

Gradually alternate adding the flour mixture with 1 cup of buttermilk to the butter mixture, mixing on low speed until just combined.

Melt 8 ounces of white chocolate and fold it into the batter until fully incorporated.

Evenly divide the batter between the two prepared pans and smooth the tops with a spatula.

Bake the cake layers for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool the cake layers in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Beat together 8 ounces of softened cream cheese and ½ cup of unsalted butter until smooth, then gradually add 4 cups of confectioners’ sugar, followed by 1 teaspoon of vanilla extract and the remaining melted white chocolate.

Spread the cream cheese frosting between the layers and over the top and sides of the cakes, decorating with additional shredded coconut and chopped pecans if desired.

Slice the cake and serve, optionally pairing it with coffee or vanilla ice cream.