Preheat oven to 350°F (175°C). Grease three 8- or 9-inch round cake pans, line bottoms with parchment circles, and lightly flour the sides.

Spread chopped pecans on a baking sheet and toast in the preheating oven for 5–7 minutes, stirring once, until fragrant and slightly darker. Cool completely.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy, scraping the bowl as needed.

Separate the eggs, placing whites in a clean bowl. Add egg yolks to the butter-sugar mixture one at a time, beating well after each addition. Mix in vanilla and almond extract.

With mixer on low, add one-third of the flour mixture, then half the buttermilk, another third of the flour, the remaining buttermilk, and the last of the flour. Mix just until combined after each addition.

Using a spatula, gently fold in the shredded coconut and cooled toasted pecans until evenly distributed.

In a clean bowl with clean beaters, whip the egg whites on medium-high speed until they hold soft peaks that gently curl over.

Gently fold the whipped egg whites into the batter in 2–3 additions, using light strokes to avoid deflating the mixture. A few white streaks are okay.

Divide the batter evenly among the prepared pans and smooth the tops. Bake 22–28 minutes, starting to check at 20 minutes, until a toothpick comes out with a few moist crumbs and the tops spring back when lightly touched.

Cool cakes in pans for 10–15 minutes, then run a knife around edges, invert onto wire racks, peel off parchment, and cool completely before frosting.

In a large bowl, beat softened cream cheese and butter together on medium speed until smooth and creamy, 2–3 minutes. Add vanilla and salt, then gradually mix in powdered sugar 1 cup at a time, starting on low. Beat until smooth and fluffy, about 2 more minutes. Chill 15–20 minutes if too soft.

If the cake layers domed, use a long serrated knife to trim the rounded tops to make them flat. Reserve scraps for snacking.

Place one cake layer on a serving plate or cake stand. Spread about 1 cup of cream cheese frosting over the top. Add the second layer and repeat. Top with the third layer and press gently to settle.

Spread a thin crumb coat of frosting over the entire cake to catch crumbs. Chill 20–30 minutes, then add a thicker, smooth final layer of frosting over the top and sides.

Press shredded coconut onto the sides of the cake and sprinkle chopped or halved pecans on top, or arrange in a ring. Add simple swirls or swoops in the frosting as desired.