Italian Cream Cake

Ingredients

For Cake

• 2 ⅔ cups all-purpose flour (333g)
• 2 cups granulated sugar (400g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon table salt
• 12 Tablespoons unsalted butter, softened and cut into 12 pieces (170g)
• 1 ½ cups buttermilk, room temperature preferred (354ml)
• 2 large eggs, room temperature preferred
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup sweetened shredded coconut
• 1 cup coarsely chopped pecans
• Frosting (yes, it’s a lot, see note)
• 1 cup unsalted butter, softened (226g)
• 16 oz cream cheese, softened (453g)
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract
• ¼ teaspoon table salt
• 8 cups powdered sugar (1000g)

For decorating, optional

• ½ cup pecan halves, finely chopped (60g)
• ½ cup toasted coconut, finely chopped (40g)