Italian Cream Cake

For the Cake:

• 2 ⅔ cups (333 g) all-purpose flour

• 2 cups (400 g) granulated sugar

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp table salt

• 12 tbsp (170 g) unsalted butter, softened and cut into 12 pieces

• 1 ½ cups (354 ml) buttermilk, room temperature

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ tsp almond extract

• 1 cup (120 g) sweetened shredded coconut

• 1 cup (113 g) coarsely chopped pecans

For the Frosting:

• 1 cup (226 g) unsalted butter, softened

• 16 oz (453 g) cream cheese, softened

• 1 ½ tsp vanilla extract

• ½ tsp almond extract

• ¼ tsp table salt

• 8 cups (1000 g) powdered sugar

For Decoration (Optional):

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

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

Instructions