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Preheat oven to 375°F. Line two 6-cup JUMBO cupcake pans with liners; spray lightly with nonstick.
Whisk flour + baking soda. In another bowl, whisk buttermilk, vanilla, and almond extract.
Beat butter + sugar in electric mixer until light and fluffy (3–4 min).
Add eggs one at a time.
On low, add dry ingredients + buttermilk alternately, beginning and ending with buttermilk, mixing just until combined (do not overmix).
Fold in coconut.
Divide into liners (¾ full), smooth tops.
Bake at 375°F for 5 min, then reduce to 350°F (without opening oven) and bake 23–28 min until golden and a toothpick comes out clean.
Cool 10–15 min, then transfer to rack to cool completely.
For frosting: beat cream cheese + butter until smooth (2 min).
Add powdered sugar, vanilla, and almond extract; mix on low, then medium just until smooth.
Frost generously and garnish with coconut.