Combine the cake flour, baking soda, and salt into a bowl. Stir together with a whisk until evenly combined. Set aside

In a large mixing bowl, add the the vanilla, almond, buttermilk, eggs and oils and stir until combined

Add in the sugar and mix until combined

Once all the wet ingredients are incorporated, add in the dry ingredients. Stir until the mixture is just evenly combined

Once combined, add the hot water. The batter will be very thin

Fold in the shredded coconut until evenly combined

Pour the batter into 3 greased and floured 8-inch round cake pans and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean

Set aside to cool

Once cooled, ice the cake with cream cheese icing (recipe below)

Cream Cheese Icing:

In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese

On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)

Add salt, almond extract, and vanilla. Whip until combined

On low speed, add the powder sugar ½ cup at a time

Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)

Spread icing over the cooled cake layers. Coat the entire cake with shredded coconut flakes and serve