For the Cake • 2 ⅔ cups all-purpose flour (333g) • 2 cups granulated sugar (400g) • 1 teaspoon baking powder • ½ teaspoon baking soda • 1 teaspoon table salt • 12 Tablespoons unsalted butter softened and cut into 12 pieces (170g) • 1 ½ cups buttermilk room temp (354ml) • 2 large eggs room temperature preferred • 1 teaspoon vanilla extract • ½ teaspoon almond extract • 1 cup sweetened shredded coconut (120g) • 1 cup coarsely chopped pecans (113g)

For the Frosting • 1 cup unsalted butter softened (226g) • 16 oz cream cheese softened (453g) • 1 ½ teaspoons vanilla extract • ½ teaspoon almond extract • ¼ teaspoon table salt • 8 cups powdered sugar (1000g) For Decorating (optional) • ½ cup pecan halves finely chopped (60g) • ½ cup toasted coconut finely chopped (40g)

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and stir until completely combined.

With mixer on medium-speed, add butter, one piece at a time, stirring until completely combined after each addition and before adding the next piece. 

In a large measuring cup, whisk together buttermilk, eggs, and vanilla and almond extract.

With mixer on low-speed, slowly drizzle buttermilk mixture into the batter until completely incorporated.

Use a spatula to stir in coconut and pecans until completely combined.

Preheat oven to 350F (175C) and thoroughly grease and flour three 8” (20cm) round cake pans and line the bottoms of each pan with parchment paper.

Evenly divide batter into prepared baking pans and transfer to the center rack of 350F (175C) preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in their pans for 10-15 minutes, then run a knife around the edge to loosen cake from the pan and invert each layer onto a cooling rack. 

While cakes cool, prepare the frosting. In a large mixing bowl using an electric mixer combine butter, cream cheese, vanilla extract, almond extract and salt and beat until well-combined.

With mixer on low-speed, gradually add powdered sugar until all has been added.

Level cakes if desired. Place one cake on serving platter and spread a thick, even layer of frosting over the top.

Repeat with the next two layers. Smooth a thin layer of frosting around the cake to catch the crumbs then place the cake in the refrigerator for 15 minutes.

Remove cake from refrigerator and spread an even layer of frosting over the entire cake. Use remaining frosting to pipe decorative swirls on top.

If desired, immediately after frosting the cake, mix together finely chopped pecans and toasted coconut and press halfway up the side of the cake.

Slice and Enjoy!