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Step 1

Cream together the butter, granulated sugar, brown sugar, almond extract, and vanilla extract in a mixer until fully combined. About 3-4 minutes.Add the eggs one-by-one, beating after each addition. Once all of the eggs have been added, give the mixture a good whisk. Add in the baking powder and baking soda. Then mix in a little of the flour and buttermilk, a bit at a time, whisking after each addition. Repeat this until all of the flour and buttermilk are fully combined. Stir in the coconut and pecans by hand, then divide this mixture between three cake tins. Bake in the oven at 350f / 180c for 25-30 minutes until a skewer inserted in the cake comes out clean.

Step 2

In a mixer beat together the cream cheese and butter until smooth and fluffy.Add in the vanilla extract and the almond extract, whisk to combine.A tablespoon at a time, add in the powdered sugar, mixing after each addition.Once the cake has fully cooled, spread the frosting between the layers, and then on the top and sides of the cake so it is fully coated in the frosting.Use the remaining coconut to cover the top and sides of the cake - this can be very tricky! Just take your time and have patience.Sprinkle the remaining pecans on top of the cake.Recipe adapted from: https://www.melissassouthernstylekitchen.com