Preheat oven to 350F (175C) and thoroughly grease and flour three 8” (20cm) round cake pans. Line the bottoms with parchment paper to prevent sticking.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl or stand mixer and stir until combined.

With mixer on medium speed, add butter, one piece at a time, until fully incorporated. Mixture will be sandy.

In a separate measuring cup, whisk together buttermilk, eggs, and vanilla and almond extracts.

With mixer on low speed, slowly drizzle buttermilk mixture into batter until incorporated. Scrape down sides and bottom of the bowl as needed.

Stir in coconut and pecans with a spatula until combined.

Divide batter evenly into prepared pans and bake for 30 minutes, or until a toothpick inserted comes out clean.

Allow cakes to cool in pans for 10-15 minutes, then invert onto cooling racks to cool completely.

Prepare the frosting by combining butter and cream cheese in a mixing bowl and beating on low speed until creamy.

Add vanilla extract, almond extract, and salt; stir to combine.

Gradually add powdered sugar until smooth and creamy, scraping sides and bottom of the bowl as needed.

Level cakes if necessary. Place one cake on a serving platter and spread a thick layer of frosting over the top. Repeat with remaining layers.

Smooth a thin layer of frosting around the entire cake to catch crumbs and refrigerate for 15 minutes to set the crumb coat.

Remove from the refrigerator and spread an even layer of frosting over the entire cake. Pipe decorative swirls on top if desired.

Mix finely chopped pecans and toasted coconut and press halfway up the side of the cake. Dust the tops of the swirls with the mixture.