To make the cake: Preheat the oven to 350°F (180°C).
Line a large baking sheet with parchment paper. Spread the pecans on the baking sheet and bake for 6 to 8 minutes or until fragrant. Set aside to cool completely.
Spray three 8-inch round cake pans well with nonstick cooking spray, line the bottom of each pan with a parchment paper circle, and set aside.
In a large mixing bowl, whisk together the cake flour, baking soda, and salt. Set aside.
In another mixing bowl or large measuring cup, whisk together the buttermilk, vanilla extract, and almond extract. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the Danish Creamery butter until smooth. With the mixer on low speed slowly add the granulated sugar. Once all of the sugar is added, increase the speed to medium and mix for 4 to 5 minutes or until the mixture is light and fluffy.
Separate the egg yolks and egg whites. Add the egg yolks one at a time (set the egg whites aside for later), stopping to scrape down the sides of the bowl as needed.
Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter. Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined.
In a separate large mixing bowl, beat the egg whites to stiff peaks. Gently fold ⅓ of the egg whites into the batter, then fold in the remaining egg whites until just combined.
Gently stir in 1 cup (120 grams) of toasted chopped pecans (set aside the other cup for the frosting) and the shredded coconut until just combined.
Evenly divide the cake batter between the three prepared cake pans and spread it around into one even layer.
Bake for 23 to 28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for 20 to 30 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
To make the frosting: In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the Danish Creamery butter and mix for about 30 seconds to 1 minute until well combined and smooth.
Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Gently mix in the remaining 1 cup (120 grams) of toasted chopped pecans.
To assemble the cake: Level the tops of each cake with a knife or cake leveler.
Place one of the cakes on a cake stand, top with ¾ cup to 1 cup of frosting, and smooth it out into one even layer.
Repeat with the second layer and another ¾ cup - 1 cup of frosting, place the third layer on top, then use the remaining frosting to frost the top and sides of the cake.