Step 1

Preheat the oven to 375 degrees F.

Step 2

Using the extra softened butter, lightly grease a half-sheet pan.

Step 3

In a large bowl, sift the flour, the sugar, the brown sugar, the baking soda, and the salt together.

Step 4

In a second bowl, whisk the eggs, the buttermilk, and 1 teaspoon of the vanilla together.

Step 5

In a small saucepan over medium heat, add 1/2 cup of the butter, the oil, 1/2 cup of the unsweetened cocoa, the water, and the instant coffee and cook until the mixture comes together and starts to boil.

Step 6

Pour the chocolate mixture over the flour mixture and stir until no streaks remain.

Step 7

Add the buttermilk mixture to the batter mixture and stir to combine.

Step 8

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 20-23 minutes.

Step 9

Transfer the cake in the pan to a wire rack.

Step 10

While the cake is cooking, in a saucepan over medium heat, add the remaining butter, the milk, the remaining unsweetened cocoa, and the chocolate spread and gently stir until it is smooth and well-combined. Do not let it come to a boil.

Step 11

Transfer the icing from the heat and stir in the remaining vanilla extract and the powdered sugar.

Step 12

Pour the icing over the cake and use an offset spatula to evenly spread it out.

Step 13

Sprinkle the pecans and the coconut over the cake.

Step 14

Slice and serve.