°2 cups all-purpose flour
°1 teaspoon baking soda
°½ teaspoon baking powder
°1 cup softened salted butter
°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 c toast pecans
°2  oz cream cheese, softened
°1 c [2 sticks] soft butter
°2 pounds powder sugar
°½ t pure almond extract
°½ c toasted pecans
Preheat oven 350°F. Butter & flour 3 inch round cake pans or spray with cooking spray. Put 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 and almond extracts. Beat until creamy and light beige, about 3-4 minutes
Adding eggs 1 at a time, beating well after every add.
Adding sifted dry ingredients alternately with buttermilk. Time everything has been add, increase speed of mixer also beat to everything is well mixed.
Stirring in ½ coconut and 1 c hand-toasted pecans.
Divided batter equally between cake pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool completely on a cooling rack.
For the frosting: Cream the cream cheese and butter together until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add powdered sugar, beating until creamy and smooth.
Line the edge of the cake plate with strips of waxed paper.
Frost cake between layers, sprinkling each with reserved toasted pecan pieces. Add the last layer and glaze the top and sides.
Squeeze the toasted coconut on the sides. Decorate the top as desired with the remaining chopped pecans.
Keep refrigerated until ready to serve.