Instructions

• Preheat the oven to 350°F (180°C) (160°C for fan ovens). Grease and line three 9-inch (23 cm) round cake pans with parchment paper; set aside.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside.
• In a clean, dry bowl (or the bowl of a stand mixer fitted with the whisk attachment), whip the egg whites until stiff peaks form. Transfer the whipped whites to a separate bowl and set aside.
• In a separate large bowl (or the mixer fitted with the paddle attachment), cream the unsalted butter and granulated sugar until light and fluffy. Add the egg yolks and beat until fully incorporated. Stir in the vanilla and almond extracts.
• Add the dry mixture and the buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients: add half the flour mixture and mix until just combined, then half the buttermilk and mix; add the remaining flour mixture and mix, then add the remaining buttermilk and mix until just combined. Do not overmix.
• Gently fold the whipped egg whites into the batter in three additions, folding just until no large streaks remain. Fold in the sweetened shredded coconut and the toasted chopped pecans until evenly distributed.
• Divide the batter evenly among the three prepared pans and smooth the tops. Bake for 18–22 minutes, or until a toothpick inserted into the centers comes out clean.
• Let the cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert the cakes onto the rack, remove the parchment, and allow the layers to cool completely.
• Make the frosting: in a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth. Gradually add the powdered sugar, beating until smooth and spreadable. Stir in the vanilla extract.
• If needed, level the cooled cake layers. Place one layer on your serving plate, spread about 1 cup of frosting total between the cake layers (divide evenly between the two seams), then stack the remaining layers. Use the remaining frosting to cover the top and sides of the assembled cake.
• Reserve 1 tablespoon of the toasted shredded coconut. In a small bowl, mix the remaining toasted shredded coconut with the toasted chopped pecans. Press that mixture gently halfway up the sides of the frosted cake. Sprinkle the reserved tablespoon of toasted shredded coconut on top. Optionally pipe a top border with any leftover frosting.