Ingredients

• For the cake:
• 2 cups of all-purpose flour
• 2 tbs cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup of salted butter, softened
• 1 1/2 cups sugar
• 1/2 cup of brown sugar
• 2 tsp vanilla extract
• 1 tsp almond extract
• 5 eggs
• 1 cup heavy cream plus 1 1/2 tsp white vinegar
• 1-14 ounce package of shredded coconut, divided into 2 portions
• 1 1/2 cups of pecans, coarsely chopped, divided into 2 portions
• vegetable shortening and flour for the cakepans
• For the Frosting:
• 2-8 ounce packages of cream cheese, softened
• 1 cup of butter, softened
• 2 pounds of powdered sugar
• 2 tsp of vanilla extract
• 1/2 tsp almond extract
• pecans reserved above
• shredded coconut reserved above, and toasted