Cake Batter:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Cake Mix:

In a large mixer, combine the cake mix, buttermilk (or heavy cream), eggs, vegetable oil, and coconut oil. Mix until smooth (be careful not to over-mix!).

Toast the Coconut and Pecans:

While mixing, place ½ cup of coconut flakes and ½ cup chopped pecans on a baking sheet.

Toast them in the oven while it is preheating, turning every 1-2 minutes with a spatula for about 5-10 minutes. Let them cool to room temperature.

Incorporate the Toasted Ingredients:

Once the toasted coconut and pecans have cooled, fold them into the cake batter using a spatula.

Prepare the Cake Pans:

Spray 2 (9-inch) round cake pans with non-stick spray.

Divide the batter evenly between the two pans and pour into the prepared pans.

Bake the Cakes:

Bake at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake layers on the counter for 20-30 minutes.

Afterward, remove the cakes from the pans and let them cool completely on wire racks (about 60 minutes).

Toast Garnish:

While the cakes are cooling, return the remaining coconut flakes and chopped pecans to the oven and toast them the same way for the garnish.

Italian Cream Cake Frosting:

Prepare the Frosting:

Allow the butter and cream cheese to come to room temperature until softened.

In a mixing bowl, beat together the cream cheese and butter until smooth and combined.

Add Powdered Sugar:

Gradually add the powdered sugar, ⅓ cup at a time, mixing well after each addition until fully incorporated.

Add Extracts:

Mix in the vanilla and almond extracts.

Fold in Toasted Pecans and Coconut:

Add ½ cup of toasted pecans and ½ cup of toasted coconut to the frosting. Fold them in until evenly distributed.

Assemble the Cake:

Spread the frosting evenly over the cooled cake layers.

Garnish the top of the cake with the remaining toasted coconut and pecans.

Serve and Enjoy:

Slice and serve this delicious Italian cream cake!