Italian Cream Cake

1. Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
2. Add Extracts: Mix in the vanilla extract and almond extract.
3. Add Powdered Sugar and Salt: Gradually add the powdered sugar and salt to the cream cheese mixture, beating on low speed until the sugar is incorporated. Then, beat on medium speed for 5 minutes until the frosting is light and fluffy.

Assembly:

1. Level Cake Layers: If the cake layers have a dome, use a serrated knife to level them.
2. First Layer: Place the first cake layer on a cake plate or serving dish. Spread about 1 cup of the cream cheese frosting evenly over the top.
3. Second Layer: Carefully place the second cake layer on top of the frosting. Spread another 1 cup of frosting evenly over this layer.
4. Third Layer and Crumb Coat: Place the final cake layer on top. Apply a thin layer of frosting (crumb coat) over the entire cake to seal in any crumbs. Chill the cake in the refrigerator for 15 minutes to set the crumb coat.
5. Final Frosting: Frost the entire chilled cake with the remaining cream cheese frosting.
6. Decorate: Press the combined toasted and finely chopped pecans and toasted coconut around the bottom half of the cake. Pipe a decorative border on the top edge of the cake, if desired. Garnish the top of the cake with pecan halves.
7. Chill and Serve: Chill the assembled Italian Cream Cake in the refrigerator for at least 30 minutes to allow the frosting to set before slicing and serving. Enjoy this classic Southern delicacy!