Honey Almond Coconut Cake

Preheat the oven to 350u00b0F.

Mix 2 tbsp sugar, 1 tbsp butter, and honey in the cake pan and keep in the preheated oven for about 4 mins until the mixture melts together to form a caramel consistency.

Now carefully take the cake pan out of the oven and sprinkle some slivered almonds and desiccated coconut over the caramel and allow it to set

In a large bowl, mix together the butter, oil, eggs and coconut milk, milk and cake mix using an electric mixer for about 2 mins until the batter gets a smooth consistency.

Pour the batter into the prepared caramel set pan and use a spatula to evenly distribute the batter.

Tap the cake pan twice on the counter to ensure there are no air bubbles.

Bake, as directed in the cake mix package for about 35 to 40 mins or until the center of the cake, rises and a toothpick inserted comes out clean.

Cool the cake on a wire rack for about half an hour and then invert onto a serving plate.

Serve the cake sprinkled with some desiccated coconut on top.

Tip# If you are not a fan of the honey flavor, you can omit that and just use sugar and butter to make caramel.

Tip# You can substitute the liquid mentioned in the cake mix with pineapple juice/ orange juice/even coffee to get different variations of the cake mix.