1. Preheat oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat 1/2 cup of the room temperature butter and the granulated sugar until light and fluffy, about 3-4 minutes.

4. Beat in the eggs one at a time, followed by 1 tsp vanilla and the almond extract.

5. Alternate adding the dry ingredients and the milk to the wet ingredients, mixing on low speed until just combined.

6. Pour batter into the prepared pan, spread evenly, and bake for 30-35 minutes until a toothpick comes out clean.

7. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

8. To make the frosting, beat the softened cream cheese and remaining 1/2 cup of butter until smooth.

9. Gradually beat in the powdered sugar, then stir in the remaining 1/2 tsp vanilla extract.

10. Spread the frosting evenly over the completely cooled cake.

11. Immediately sprinkle the shredded coconut over the frosting, covering it completely.

12. Cut the cake into squares and use jelly beans or chocolate chips to create a face on each one before serving.