Ingredients
- 1 box white cake mix (15.25 oz)
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Extra pecans and coconut for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
- Mix the cake batter: In a large bowl, combine cake mix, buttermilk, oil, eggs, vanilla, and almond extract. Beat with a hand mixer on medium speed for 2 minutes.
- Add mix-ins: Fold in shredded coconut and chopped pecans.
- Bake: Divide the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
- Make the frosting: Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, and beat until fluffy.
- Assemble the cake: Place one cake layer on a serving plate, spread frosting on top, then place the second layer over it. Frost the top and sides of the cake.
- Garnish (optional): Sprinkle extra chopped pecans and coconut on top for a pretty finish.
- Chill or serve: Refrigerate for about 30 minutes to firm up the frosting, or serve immediately.
Let me know if you want a version with pineapple or no nuts!