heat oven to 350 degrees F. Prepare a muffin tin pan with cupcake liners; set aside.
In a large bowl, combine flour, baking soda, salt and baking powder then whisk well to combine.
In a bowl fit with a mixer, cream together softened butter, granulated sugar, brown sugar and both extracts. Beat mixture until light and creamy, about 4 minutes.
Add eggs one at a time beating well after each addition.
Alternately add buttermilk and dry flour mixture beating on medium-low until done. Once done, increase mixer speed and beat until fully combined.
Stir in coconut and chopped pecans.
Fill each cupcake 3/5 full of batter. Bake in oven for 20-23 minutes or until a toothpick inserted in the center comes out clean.
Repeat with remaining batter, then completely cool cupcakes before frosting.