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Preheat oven to 350F (175C) and thoroughly grease and flour three 8” round cake pans.
Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Add butter to the dry ingredients, one piece at a time.
Whisk together buttermilk, eggs, vanilla extract, and almond extract.
Slowly incorporate the buttermilk mixture into the batter.
Stir in coconut and pecans.
Divide batter into prepared pans and bake for 30 minutes.
Allow cakes to cool before decorating.
For the frosting, combine butter and cream cheese until creamy, then add vanilla extract, almond extract, and salt.
Gradually add powdered sugar to make a smooth and creamy frosting.
Assemble the cake by layering it with frosting between each layer and over the entire cake.
Decorate with chopped pecans and toasted coconut if desired.