Preheat the oven to 350°F. Lightly spray the bottom only of a 9 x 13-inch baking dish with cooking spray. Set aside.
In a medium mixing bowl sift together the salt and flour. Cut the cold butter into the flour until it resembles cornmeal. Mix in ½ cup chopped pecans.
Press firmly onto the bottom of the dish. Bake for 22-25 minutes or until lightly golden. Cool completely.
Spread the remaining chopped pecans and coconut on a baking sheet. Toast in the oven for 8-10 minutes, stirring occasionally until the coconut is golden. Set aside to cool.
In a medium size mixing bowl using a hand mixer cream together the softened cream cheese, powdered sugar and vanilla, Whip until smooth and creamy, then by hand fold in ½ of one (8 oz) whipped topping. Spread evenly on the cooled crust
In the same bowl, Whip together both boxes of pudding mix and milk. Whip until thickened but still pourable. Spread over the cream cheese.
Frost the top with the remaining whipped topping and sprinkle with toasted pecans and coconut,.
Chill for 4 hours or overnight before cutting. Store chilled.
When toasting the pecan pieces and coconut for the garnish put on separate sheet pans as the coconut may take slightly longer than 8 minutes to begin to caramelize and turn brown.