1 1/2 cups shredded sweetened coconut
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup buttermilk
Cream Cheese Frosting:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Preheat oven to 350 degrees. Spray a 10 to 12 cup Bundt pan with baking spray with flour. Place chopped pecans and shredded coconut on a large baking sheet. Place in oven for 8 to 10 minutes, stirring once. Let cool. In a medium bowl whisk together flour, baking powder, and salt. Place butter, granulated sugar, and brown sugar in the mixing bowl of a stand mixer. Using the paddle attachment beat at medium speed for 3 to 5 minutes. Add eggs, one at a time, beating until each one is completely mixed in before adding the next. Be sure to scrape down the sides of the bowl at least once. Mix in vanilla and almond extract. With mixer on LOW, add flour mixture in 3 additions, alternating with buttermilk in 2 additions. Set aside about 1/2 cup of the pecan/coconut mixture. Stir the rest into the batter. Transfer batter to prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the top comes out clean. Let cool in pan for 15 minutes and then invert onto a cake stand or serving platter. Make frosting. Beat cream cheese and butter with an electric mixer until blended and creamy. Add confectioners' sugar, vanilla, and milk. Beat at medium speed until creamy and smooth. Once cake has cooled, drizzle frosting on cake. Sprinkle pecans and coconut on top.