Preheat the oven to 175°C (350°F), then coat three 9-inch round cake pans with butter and flour or spray with canola oil baking spray. Set aside.

Combine the flour, salt baking powder, and baking soda into a bowl and whisk together. If the flour has clumps, then sift the mixture into another bowl.

Add the butter, vanilla extract, almond extract, brown sugar, and granulated sugar into a mixing bowl and beat on medium-high speed with a hand mixer for about 4 minutes or until the mixture is smooth and creamy. You can also use a stand mixer with the paddle attachment.

Reduce the speed of the mixer and add one egg at a time and beat after each addition until the eggs are well combined.

With the mixer on low speed, add portions of the flour mixture alternating with the buttermilk. Once the mixtures are added increase the mixer to medium speed and beat until the batter is well combined and smooth about 2-3 minutes.

Add half of the coconut and pecan pieces on slow speed for about 30 seconds or fold into the batter by hand using a spatula.

Divide the batter equally between the three round cake pans.

Place into the middle rack of the oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and allow them to cool in the cake pans for 5 minutes then turn them over onto a wire cooling rack and cool completely for about 45-60 minutes.

Prepare the cream cheese frosting: Add the cream cheese and butter into a large bowl and beat together on medium-high speed until the mixture is fluffy and light in color.

Add the vanilla and almond extract and beat to combine.

Slowly and gradually add the icing sugar in portions and mix until the cream cheese frosting is smooth and creamy in texture.

Divide the frosting in half into separate bowls. Add the remaining coconut and pecans to one bowl and mix to combine with a spatula. You will use this frosting to fill and cover the sides of the cake.

Assemble the cake: Carefully shave the top of the cakes to ensure they are flat. Invert the shaved part of the cake onto the cake plate (bottom side facing upward), and generously frost the first layer of the cake with the frosting that contains the pecans and coconut.

Place the second layer of cake and repeat.

Add the last layer of cake and frost the top of the cake with the plain frosting, then spread the cream cheese frosting with the coconut and pecans along and sides.

Add whole toasted pecan along the top side of the cake. If you prefer to decorate the top of the cake with decorative swirls, Fill a piping bag with the remaining frosting using an 846 tip and pipe swirls along the top.

Serve and Enjoy!!