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Combine the cake flour, baking soda, and salt into a bowl. Stir together with a whisk until evenly combined. Set aside
In a large mixing bowl, add the the vanilla, almond, buttermilk, eggs and oils and stir until combined
Add in the sugar and mix until combined
Once all the wet ingredients are incorporated, add in the dry ingredients. Stir until the mixture is just evenly combined
Once combined, add the hot water. The batter will be very thin
Fold in the shredded coconut until evenly combined
Pour the batter into 3 greased and floured 8-inch round cake pans and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
Set aside to cool
Once cooled, ice the cake with cream cheese icing (recipe below)
Cream Cheese Icing:
In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
Add salt, almond extract, and vanilla. Whip until combined
On low speed, add the powder sugar ½ cup at a time
Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
Spread icing over the cooled cake layers. Coat the entire cake with shredded coconut flakes and serve