Preheat the oven to 350°F (175°C) and thoroughly grease and flour three 8-inch (20cm) round cake pans. For extra precaution, line the bottoms of each pan with parchment paper to prevent sticking.

In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), combine flour, sugar, baking powder, baking soda, and salt, stirring until fully incorporated.

2 ⅔ cups (333 g) all-purpose flour

2 cups (400 g) granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon table salt

With the mixer on medium speed, add butter, one piece at a time, mixing until each piece is fully incorporated before adding the next. Continue until all butter has been added, creating a sandy-textured mixture.

12 tablespoons (170 g) unsalted butter

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

1 ½ cups (354 ml) buttermilk

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

With the mixer on low speed, slowly drizzle the buttermilk mixture into the batter, ensuring complete incorporation. Pause occasionally to scrape down the sides and bottom of the bowl to ensure an even mixture.

Gently fold in sweetened shredded coconut and chopped pecans using a spatula until evenly distributed.

1 cup (120 g) sweetened shredded coconut

1 cup (113 g) coarsely chopped pecans

Evenly divide the batter among the prepared cake pans and transfer them to the center rack of the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. (If your oven cannot accommodate all three pans at once, bake in batches.)

Allow the cakes to cool in their pans for 10-15 minutes, then run a knife around the edges to loosen them. Carefully invert each cake onto a cooling rack and let them cool completely before decorating.

For the Frosting

In a large mixing bowl, using an electric mixer (or a stand mixer fitted with a paddle attachment), beat together butter and cream cheese on low speed until smooth and creamy.

1 cup (226 g) unsalted butter

16 oz (453 g) cream cheese

Mix in vanilla extract, almond extract, and salt until well combined.

1 ½ teaspoons vanilla extract

½ teaspoon almond extract

¼ teaspoon table salt

With the mixer on low speed, gradually add powdered sugar until fully incorporated. Scrape down the sides and bottom of the bowl, then mix again to ensure a smooth, creamy consistency.

8 cups (1000 g) powdered sugar

Assembly

If necessary, level the cake layers for even stacking. Place the first cake layer on a serving platter and spread a thick, even layer of frosting over the top. Repeat with the remaining layers, ensuring even coverage.

Apply a thin layer of frosting around the entire cake to create a crumb coat. Refrigerate the cake for 15 minutes to help set the frosting and ensure a smooth final coat.

Remove the cake from the refrigerator and spread an even layer of frosting over the entire surface. Use any remaining frosting to pipe decorative swirls on top. (For this, the Ateco 846 piping tip is recommended.)

If desired, mix together finely chopped pecans and toasted coconut, then gently press the mixture halfway up the sides of the cake. Lightly sprinkle additional pecan-coconut mixture over the piped frosting swirls for added texture and decoration.

½ cup (60 g) pecan halves, finely chopped

½ cup (40 g) toasted coconut, finely chopped