• Preheat your oven to 350ºF. In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Mix on low speed for one minute until ingredients are just combined, then increase to medium speed and beat for an additional two minutes. Pour the batter evenly into two greased and floured 9-inch round cake pans. Bake for 30 to 35 minutes. Let the cakes cool on a wire rack for 10 minutes before removing them from the pans. For easier removal, I like to line my cake pans with parchment paper before adding the batter. Alternatively, you can bake the cake in a greased and floured 13 x 9-inch baking dish. Bake for 38 to 42 minutes, or until the cake springs back when lightly pressed. Allow the cake to cool completely on a wire rack before applying frosting.

Coconut-Almond Frosting

• In a saucepan, combine the butter, sugar, evaporated milk, and beaten eggs. Cook over medium heat, stirring constantly, for about 12 minutes or until the mixture thickens. Remove from heat and stir in the vanilla extract, shredded coconut, and sliced almonds. Allow the frosting to cool to room temperature before spreading it on the cake.