Italian Cream Cake

For the Cake:

1. 1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Line bottoms with parchment paper.
   2. Toast pecans and coconut for decoration. Set aside to cool.
   3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
   4. In another bowl, beat egg whites with cream of tartar until stiff peaks form. Set aside.
   5. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
   6. Add egg yolks one at a time, beating well after each addition.
   7. Mix in vanilla and almond extracts.
   8. Alternate adding flour mixture and buttermilk to butter mixture, beginning and ending with flour (3 additions of flour, 2 of buttermilk).
   9. Fold in coconut and chopped pecans.
   10. Gently fold in beaten egg whites until just combined.
   11. Divide batter evenly between prepared pans.
   12. Bake for 25-30 minutes or until a toothpick comes out clean.
   13. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

For the Frosting:

1. Beat cream cheese and butter until smooth and creamy.
2. Add vanilla and almond extracts.
3. Gradually add powdered sugar and salt, beating until smooth.
4. Beat on medium speed for 5 minutes until light and fluffy.

Assembly:

1. Level cake layers if needed.
2. Place first layer on cake plate, spread with 1 cup frosting.
3. Repeat with second layer.
4. Add final layer and apply thin crumb coat. Chill 15 minutes.
5. Frost entire cake with remaining frosting.
6. Press combined toasted coconut and pecans around bottom half of cake.
7. Pipe decorative border on top and garnish with pecan halves.