Preheat your oven to 350°F (175°C). Grease and flour a muffin tin or line it with paper liners.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.

Fold in the shredded coconut and chopped pecans, if using.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Once the cakes are completely cool, cut a small cone shape out of the top of each cake and fill the center with whipped cream. Replace the tops.

Drizzle with chocolate sauce if desired and serve immediately.