• Preheat oven to 350°F. Grease and flour three, 9-inch round cake pans.
• Whisk flour, baking soda, and baking powder together.
• Cream softened butter with granulated sugar, brown sugar, and both extracts for about 3 to 4 minutes until the mixture looks fluffy and pale.
• Add eggs one at a time, mixing until fully blended after each addition.
• Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Beat on medium speed until completely combined.
• Fold in half the coconut and 1 cup toasted pecans.
• Divide batter evenly between the pans. Bake for 25 to 30 minutes, checking with a toothpick for doneness.
• Cool in the pans for 10 minutes, then turn out onto cooling racks. Make sure cakes are completely cool before frosting.

Frosting and Assembling the Cake

• Cream softened cream cheese and butter until light and fluffy.
• Mix in vanilla and almond extracts.
• Add powdered sugar in batches, beating until thick and smooth.
• Place the first cake layer on your serving platter. Frost generously, then sprinkle on some reserved pecans.
• Repeat with the other layers. Frost the top and sides completely.
• Press toasted coconut onto the sides. Arrange extra pecans over the top for decoration.
• Keep the cake covered in a cool spot until serving.