1. Make the cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment.
In a large bowl, combine cake mix, milk, oil, eggs, vanilla, and almond extract. Beat for 2 minutes on medium speed.
Fold in coconut and pecans.
Divide evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
2. Make the frosting:
Beat cream cheese and butter until smooth and creamy.
Add vanilla, salt, and gradually add powdered sugar until desired consistency is reached.
Frost between cake layers, on top, and around the sides.
Storage:
Store in the fridge for up to 4–5 days. Bring to room temperature before serving.
Can be frozen (frosted or unfrosted) for up to 1 month.
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