Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper if desired.

In a large bowl or stand mixer fitted with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt.

With mixer on medium speed, add butter pieces one at a time to the dry ingredients. Mix until fully incorporated and mixture looks sandy.

In a separate bowl, whisk together buttermilk, eggs, vanilla extract, and almond extract.

Slowly drizzle wet ingredients into the butter-flour mixture while mixing on low speed. Mix until just combined.

Using a spatula, gently fold in chopped pecans and shredded coconut until evenly distributed.

Divide batter evenly among the prepared pans. Bake on the center rack for about 30 minutes, or until a toothpick inserted comes out clean or with moist crumbs.

Let cakes cool in pans for 10–15 minutes. Run a knife around edges and invert onto cooling racks. Cool completely.

In a large bowl, beat softened butter and cream cheese until smooth. Add vanilla extract, almond extract, and salt. Gradually add powdered sugar, mixing until creamy and spreadable.

Level cake layers if needed. Place one layer on a cake board or plate. Spread a thick layer of frosting on top. Repeat with remaining layers.

Apply a thin layer of frosting over the entire cake to trap crumbs. Refrigerate for 15 minutes.

Spread a thick, even layer of frosting over the cake. Use a piping bag to add decorative swirls if desired. Press chopped toasted pecans and coconut onto sides and sprinkle on top.