Preheat your oven to 350°F (175°C) to ensure even baking.
In a large mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set aside.
In another large bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, fully incorporating each before adding the next. Mix in the pure vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Gently fold in the caramel chips, dark chocolate chips, shredded coconut, and chopped pecans.
Scoop mounds of dough onto prepared cookie sheets, leaving about 2 inches between each.
Bake for 10-12 minutes, or until edges are golden brown. Cool on baking sheets for 5 minutes before transferring to a cooling rack.
