Italian Cream Cake

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup salted butter, softened
• 1 ½ cups granulated sugar
• ½ cup light brown sugar
• 2 teaspoons pure vanilla extract
• ½ teaspoon pure almond extract
• 5 large eggs
• 1 cup whole buttermilk
• 14 oz package sweetened flaked coconut, divided
• 1 ½ cups pecan pieces, toasted and divided

Frosting:

• 2 (8 oz) packages cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 2 lbs powdered sugar
• 2 teaspoons pure vanilla extract
• ½ teaspoon pure almond extract
• Reserved toasted coconut
• ½ cup reserved toasted pecans

Instructions:

1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans or spray with baking spray. Set aside.
2. Sift together the flour, baking soda, and baking powder.
3. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla extract, and almond extract until creamy and light beige in color, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Alternately add the sifted dry ingredients with the buttermilk, beating until fully combined after each addition.
6. Mix in half of the coconut and 1 cup of toasted pecans by hand.
7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.

For the Frosting:

1. Cream together the cream cheese and butter until light, fluffy, and pale yellow in color. Add the vanilla and almond extracts.
2. Gradually add the powdered sugar, beating until creamy and smooth.
3. Line the edge of the cake plate with wax paper strips.
4. Frost the cake between the layers, sprinkling each layer with reserved toasted pecan pieces. Add the final layer and frost the top and sides.
5. Press toasted coconut onto the sides of the cake. Decorate the top with the remaining chopped pecans as desired.
6. Chill until serving.