Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan. You can also use baking spray with flour.

In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3–5 minutes).

Beat in the eggs, one at a time, followed by the vanilla and almond extracts. Scrape down the sides of the bowl as needed.

In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, stir together the buttermilk, sour cream, and cooled coffee.

Alternate adding the dry and wet ingredients to the creamed butter mixture, starting and ending with the dry. Mix just until combined.

Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick comes out clean.

Cool the cake in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.

Meanwhile, make the frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, coconut, and pecans.

Let frosting cool slightly, then spread generously over the cooled cake. Slice and enjoy!