Measure out one cup of pineapple juice and reduce to 1/4 cup on stove top.
Mix 1 cup coconut butter with the reduced pineapple juice. It should still be slightly warm, but not hot, before moving on to the next step.
Add 1/4 cup of honey along with 1/4 tsp vanilla extract and 1/8 tsp almond extract and mix together well. It should be creamy and spreadable when done.
Frost your cake, then store any remaining in an air-tight container in the fridge.