This delicious cake includes pecans, coconut and a rich cream cheese frosting. For the Cake 2 ⅓ cups (333 g) all-purpose flour, scooped and leveled 2 cups (400 g) granulated sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon table salt 12 tablespoons unsalted butter, softened and cut into pieces 1 ½ cups buttermilk, room temperature preferred 2 large eggs, room temperature 1 teaspoon vanilla extract ½ teaspoon almond extract 1 cup (75 g) sweetened shredded coconut 1 cup (75 g) coarsely chopped pecans (save some for decorating) To make the Frosting 1 cup (2 sticks) unsalted butter, softened 8 oz cream cheese, softened 1 ½ teaspoons vanilla extract ½ teaspoon almond extract ¼ teaspoon table salt 8 cups (1000 g) powdered sugar Full instructions: https://teachmehowtobake.com/italian-cream-cake-recipe/