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)
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.
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.