INGREDIENTS

For the Cake
2-2/3 cups of all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

12 tablespoons unsalted butter soften 

1-½ cups buttermilk at room temp

2 large eggs room temp

1 teaspoon vanilla extract

½ teaspoon almond extract

1 cup sweetened shredded coconut

1 cup coarsely chopped pecans

Frosting
1 cup unsalted butter soften

16 oz. cream cheese

1 ½  teaspoon vanilla

½ teaspoon almond extract

¼ teaspoon salt

8 cups powdered sugar

set aside ½ cup of pecans

½ toasted coconut for decorating your cake when done

• Preheat oven to 350 thoroughly grease and flour three 8” round cake pans. I like to line my pans with parchment paper.
• Combine  flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Stir until completely mixed.  I use my stand mixer.
• With mixer on medium speed, add butter one piece at a time before adding the next piece until all the butter is mixed. The batter will look sandy.
• In a large measuring cup or bowl whisk together buttermilk, eggs vanilla , and almond extract.
• With mixer on low speed, slowly drizzle the buttermilk mixture into the batter until completely Incorporated.
• Use a spatula to stir in coconut and pecans until completely combined.
• Evenly divide your batter into your three cake pans. Bake on center rack at 350 for 30 minutes or when a toothpick comes out clean. Allow cakes to cool for 19 to 15 minutes. Take cakes out of pans and allow them to cool completely. 
• In a large bowl using electric mixer, combine your one cup unsalted butter and 16 oz cream cheese. Add vanilla  and almond extract and salt. With mixer on low speed add your powdered sugar.

Assembly

• Level your cake 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 evenly around the entire 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. You will have extra frosting if you want to pipe some on top of the cake to decorate. Mix together your toasted coconut and pecans and sprinkle on top of your cake.