Ingredients
1 package white cake mix
1 1/3 cups buttermilk (or heavy cream)
3 large eggs
1/2 cup vegetable oil
1/3 cup coconut oil
1/2 cup coconut flakes
1/2 cup chopped pecans
Frosting
1-8 oz cream cheese
1/2 cup of butter
1 cup of powdered sugar
1 tsp vanilla extract
1 tsp almond extract
1 -1/2 cup toasted pecans for garnish
1 -1/2 cup toasted coconut for garnish
Instructions
Cake Batter:
Preheat your oven to 350 degrees
Mix cake mix, buttermilk, eggs, vegetable oil and coconut oil together in a large mixer until smooth (be careful not to over mix!
While mixing, add 1/2 cup of coconut flakes & 1/2 cup chopped pecans to a baking sheet and put in oven while preheating to toast both coconut & pecans (this step is optional but I highly recommend it!). Toast in oven for 5-10 minutes, turning with a spatula ever 1-2 minutes. Let cool to room temperature.
Add in toasted pecans and coconut flakes to batter, fold into batter with a spatula.
Spray 2-9″ round cake pans with non-stick spray. Divide batter in 1/2 and pour into the pans.
Bake at 350 degrees for 20 minutes or until you can insert a toothpick in the center of each cake and it comes out clean.
Cook both layers for 20 minutes on counter.
Remove layers from cake pans and let cool for 60 minutes on wire racks.
While oven is still hot, add coconut & pecans for garnish for top of cake into oven and toast them following the same steps above (#3).