In a large bowl, combine the whole flour, sugar, and salt.
Add the shortening while beating it until the mixture looks crumbly. Stir in the baking soda and vinegar. Add the molasses and milk; stir well. Using a bowl, mix the butter and brown sugar together until fluffy and light. Add one egg at a time, beating them well after adding each, and add vanilla as well.
Stir the dry ingredients into the creamed mixture until combined. Spread half of the batter in the bottom of an ungreased 9-inch springform pan. Sprinkle with 1/2 cup of the pecans and 1/2 cup of coconut. Top with the remaining batter. Sprinkle with the remaining pecans and coconut. Bake for 50 to 55 minutes, or until it's fully cooked. You can check by inserting a knife in the center.
Cool for 15 minutes. Remove it from the pan and place it on a wire rack that will allow it to cool completely. Cut into wedges and serve. It's a great accompaniment to a cup of tea in the afternoon.