Preheat your oven to 350°F (175°C). Grease the inside of two 9-inch round cake pans with butter or nonstick spray, then dust lightly with flour or line with parchment circles.

In a large mixing bowl, beat the softened butter and granulated sugar together for about 3 to 5 minutes on medium speed until pale and fluffy.

Crack the eggs into a small bowl first, then add them to the butter-sugar mixture one at a time, beating well after each addition.

Mix in the vanilla extract until combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.

Add the flour mixture to the creamed butter mixture in three additions, alternating with two additions of milk. Mix just until combined.

Pour half of the cake batter into each prepared 9-inch pan and spread gently to the edges.

In a medium bowl, fold together the shredded coconut, chopped pecans, and softened cream cheese until the mixture is thoroughly combined.

Spoon dollops of the coconut-pecan mixture over the batter in each pan, then use a knife to swirl the filling through the batter—do not fully mix.

Place the pans in the center of the preheated oven and bake for 25 to 30 minutes, testing for doneness with a toothpick.

Let the cakes rest in their pans for about 10 minutes, then invert onto a wire rack to cool completely.

For the frosting, beat the softened cream cheese with the powdered sugar and lemon juice until smooth.

Spread the frosting between layers and over the top. Chill slightly for easier slicing.