In a large mixing bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; add to creamed mixture just until combined. Stir in coconut and pecans.
Pour into a greased and floured 10-inch tube pan; spread evenly. Bake at 325 degrees for 60–65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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