Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside

In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through

With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined

Add in the extracts and mix until well combined

Reduce the mixer speed to low and then add ⅓ of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry

Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans

Bake for 35-40 minutes or until a toothpick comes out clean

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 1 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 in an even layer