Preheat oven to 350°F.

Spray a 12-cup Bundt pan with baker's release spray or grease and liberally flour, shaking out excess.

In an electric mixer fitted with a paddle, cream sugar with soft butter until smooth.

Add extracts and eggs, one at a time, allowing to blend in after each addition.

Slowly stream buttermilk into mixer bowl with it running on low.

Add baking powder, salt, and flour gradually, mixing until you have a smooth batter.

Gently fold in coconut and pecans.

Pour batter into the prepared Bundt pan and smooth top.

Bake in the preheated oven for 65-70 minutes or until you can insert a toothpick and remove it cleanly.

Cool cake in pan 15 minutes, then turn out and finish cooling on a wire rack.

Prepare cream cheese frosting by placing ingredients into an electric mixer bowl fitted with a wire whip.

Mix until smooth.

When cake is completely smooth, place frosting in a piping bag fitted with 1A-round decorating tip and pipe icing onto cake, then sprinkle with finely chopped toasted pecans.