Italian Cream Cake - cooking recipe

Ingredients

1 cup salted butter, softened
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
5 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup whole buttermilk
14 ounces sweetened flaked coconut, divided
1 1/2 cups pecan pieces, toasted divided
Frosting
16 ounces cream cheese, softened
1 cup butter, softened
2 lbs powdered sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
reserved coconut, toasted
1/2 cup reserved toasted pecans

Preparation

Preheat the oven to 350\u00b0F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.
Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
To make the frosting:
Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
Line the edge of the cake plate with wax paper strips. [Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving] Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled.