Heat the oven to 350°F. Butter and flour three 9-inch round cake pans, or coat them with baking spray. Spread the pecans in a single layer on a baking sheet and toast for 6 to 8 minutes, until lightly golden and fragrant. Cool them completely.

Whisk the flour, baking soda and baking powder together in a medium bowl.

Beat the softened salted butter, granulated sugar, brown sugar, 2 teaspoons vanilla extract and 1/2 teaspoon almond extract until creamy and light beige, about 3 to 4 minutes. Beat in the eggs one at a time. Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Increase the mixer speed and beat until fully combined.

Fold half the coconut package and 1 cup of the cooled toasted pecans into the batter by hand. Divide the batter evenly among the prepared pans. Reserve the remaining coconut and pecans for decorating.

Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool the layers completely in their pans on a wire rack before frosting.

Beat the cream cheese and softened unsalted butter until light and fluffy. Beat in the frosting's vanilla and almond extracts. Gradually add the powdered sugar and beat until creamy and smooth.

Frost the cake layers, sprinkling reserved toasted pecans between them. Frost the top and sides. Press the reserved toasted coconut onto the sides and decorate the top with the remaining pecans. Store chilled until serving.