Heavenly Coconut Cake

Ingredients

• ½ cup chopped pecans

• ½ cup coconut

• 1 yellow cake mix

• 1 small instant vanilla pudding mix

• 4 eggs

• ½ cup oil

• ½ cup water

• ½ cup cream of coconut

Sauce

• ½ cup butter or margarine

• ½ cup sugar

• 5 Tbs. water

• 3 Tbs. cream of coconut

Preparation

Preheat oven to 325°F.  Grease and flour (or spray with Pam) one tube pan.  Sprinkle nuts and coconut on bottom of pan.  Combine cake mix, instant pudding mix, eggs, oil, water and cream of coconut.  Beat 2 minutes at medium speed.  Pour into pan over nuts and coconut.  Bake one hour, remove from oven and pour half of the sauce over the top of hot cake.  Cool, turn cake upside down, releasing it from the bundt pan and pour remaining sauce over cake.

Sauce

Bring butter, sugar and water to boil for one minute.  Remove from heat and stir in cream of coconut.