German Chocolate Cupcakes

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1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

2 cups sweetened flaked coconut

1 cup blanched sliced almonds, toasted

1 cup chopped pecans

1/4 teaspoon kosher salt

2/3 cup granulated sugar

2/3 cup light brown sugar, lightly packed

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature

1/2 cup sour cream, at room temperature

2 tablespoons freshly brewed coffee

1 3/4 cups all-purpose flour

1 cup unsweetened cocoa powder, such as Pernigotti

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Coconut Frosting:

12 tablespoons (1 1/2 sticks) unsalted butter

1 (12-ounce) can evaporated milk

1 1/4 cups light brown sugar, lightly packed

4 extra-large egg yolks