Ingredients
2 cups flour
1 teaspoon baking soda
Β½ teaspoon baking powder
1 cup butter (2 sticks), room temperature
1 Β½ cups sugar
Β½ cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
5 eggs
1 cup buttermilk
1 1/4 cup sweetened coconut flakes
1 cup pecan pieces, toasted and cooled
Frosting
16oz cream cheese (2 packages)
1 cup butter (2 sticks), room temperature
6-8 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
Β½ cup toasted coconut
1/2 cup pecan pieces, toasted and cooled
Preparation
Preheat oven to 350 degrees F and grease two 9 inch round cake pans.
In a small bowl, combine the flour, baking soda, and baking powder. Stir until fully integrated.
In a large bowl, combine 1 cup butter, sugars, vanilla, and almond extract. Mix for 2-3 minutes or until light and airy. Beat in the eggs one at a time.
Slowly add the dry ingredients to the wet ingredients then mix in the buttermilk.
Fold in the coconut flakes and toasted pecans, then divide the batter between the two prepared cake pans.
Bake for 30-33 minutes or until an inserted toothpick comes out clean. Let cake cool completely before frosting.
To make the frosting: Beat together the cream cheese and butter until light and fluffy, then add the vanilla and almond extracts. Slowly, add the powdered sugar until smooth and your desired consistency has been reached.
Frost the cooled cake and decorate with the remaining coconut and pecans.
