• Preheat the oven to 350 degree fahrenheit. Grease and line a 9x13” pan with parchment paper and set aside
• Add the pistachios to the base of a food processor and grind until they become a fine dust. There will be some slightly larger pieces as the pistachios will not grind uniformly. That is expected and creates the texture but the majority should be finely ground. Once ground, add the flour and pulse slightly to combine
  
• Add the ground pistachio flour mixture into a medium bowl. Add in the baking powder, baking soda, and salt. Set aside
• In a large mixing bowl, add the melted coconut oil and sugar. Whisk together with a whisk
  
• To the sugar, oil mixture, add the eggs, buttermilk, extracts, orange blossom water, and ground cardamom. Mix to combine
  
• Add the dry ingredients into the large mixing bowl and whisk together until just incorporated
  
• Pour the batter into the prepared baking pan and bake for 30-40 minutes or until a toothpick comes out clean
  
• Set aside to cool before topping with cream cheese icing

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, sheet cake in an even layer