Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan to prevent sticking.

Step 2: Mix Dry Ingredients

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

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. This step ensures a tender and airy cake.

Step 4: Add Eggs and Flavoring

Add the eggs one at a time, beating well after each addition. Then mix in vanilla extract and almond extract for extra depth of flavor.

Step 5: Incorporate Dry Ingredients and Buttermilk

Alternately add the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6: Fold in Coconut and Pecans

Gently fold in the shredded coconut and chopped pecans. Do not overmix to maintain the cake’s tender texture.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before glazing.

Step 9: Prepare the Cream Cheese Glaze

In a bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and milk until the glaze is creamy and pourable.

Step 10: Glaze and Garnish

Drizzle the glaze over the cooled cake and sprinkle with toasted pecans and coconut flakes for added texture and flavor.