Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 oz package sweetened flaked coconut, divided
- 1 ½ cups pecan pieces, toasted and divided
Frosting:
- 2 (8 oz) packages cream cheese, softened
- 1 cup (2 sticks) butter, softened
- 2 lbs powdered sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- Reserved toasted coconut
- ½ cup reserved toasted pecans
Instructions:
- Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans or spray with baking spray. Set aside.
- Sift together the flour, baking soda, and baking powder.
- In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla extract, and almond extract until creamy and light beige in color, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Alternately add the sifted dry ingredients with the buttermilk, beating until fully combined after each addition.
- Mix in half of the coconut and 1 cup of toasted pecans by hand.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
For the Frosting:
- Cream together the cream cheese and butter until light, fluffy, and pale yellow in color. Add the vanilla and almond extracts.
- Gradually add the powdered sugar, beating until creamy and smooth.
- Line the edge of the cake plate with wax paper strips.
- Frost the cake between the layers, sprinkling each layer with reserved toasted pecan pieces. Add the final layer and frost the top and sides.
- Press toasted coconut onto the sides of the cake. Decorate the top with the remaining chopped pecans as desired.
- Chill until serving.