Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, sift together the flour, sugar, baking powder, and salt.
Add the softened butter, melted white chocolate, eggs, milk, vanilla extract, and sour cream. Beat on medium speed until smooth and well combined.
Divide the batter evenly between the prepared cake pans and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Coconut-Pecan Filling:
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