Cream Crisco, sugar, and brown sugar together in a large mixing bowl until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients alternately with Carnation milk, beginning and ending with the dry ingredients.

Mix until just combined.

Stir in vanilla extract.

Fold in coconut and pecans until evenly distributed.

Grease and flour a Bundt pan.

Pour batter into the prepared Bundt pan.

Bake in a preheated oven at 350°F (175°C) for 1 to 1 1/2 hours, or until a wooden skewer inserted into the center comes out clean.

Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.