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Step 1: Preheat and Prepare Pans
1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2: Make the Cake Batter
1. In a large bowl or stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Stir until well mixed.
2. With the mixer on medium speed, add softened butter one piece at a time, mixing until the batter resembles sandy crumbs.
3. In a separate bowl, whisk together buttermilk, eggs, vanilla extract, and almond extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until fully incorporated. Scrape down the sides and bottom of the bowl as needed.
5. Fold in shredded coconut and chopped pecans using a spatula.
Step 3: Bake the Cakes
1. Divide the batter evenly among the prepared pans.
2. Bake on the center rack for 30 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
3. Cool the cakes in their pans for 10–15 minutes, then run a knife around the edges and invert onto a cooling rack. Let cool completely before frosting.
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