Step 1

Preheat oven to 350°F (177°C). line a 12x17-inch jelly roll pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.

Step 2

Mix the pecans, brown sugar and 3/4 cup of the coconut in a small bowl. Sprinkle with cinnamon and salt and stir. Spread the pecan mixture in the lined pan and drizzle with vanilla extract and melted butter.

Step 3

Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer, beat the softened butter on high speed until smooth and creamy - about 1 minute. Add the sugars and beat on high speed for 3 full minutes until creamed together fairly well. Add 1 egg at a time, beating well after each addition until both are mixed in. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl as needed.

Step 4

With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Mix each addition just until incorporated. Make sure not overmix the batter.

Step 5

Spread the cake batter over the pecan mixture. Smooth it out into a thin, even layer. Bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.  Remove from the oven and allow the cake to cool in the pan for about 5-10 minutes. Run a knife around the sides of the pan to loosen and invert the cake onto a platter, using foil overhang as needed. Let cool 10-20 minutes before serving. Enjoy!