Heavenly Coconut Cake
1/2 cup chopped nuts (pecans or English walnuts)
1/2 cup flaked coconut
1 pkg. (18.5 oz.) yellow cake mix
1 pkg. (3-5/8 oz.) instant vanilla pudding
1/2 cup cooking oil
1/2 cup water
1/2 cup cream of coconut
Preheat the oven to 325 degrees. Grease and flour a tube pan then sprinkle the bottom and sides of the pan with nuts mixed with flaked coconut.
Combine the cake mix, pudding mix, eggs, oil, water and cream of coconut. Beat for 2 minutes with an electric mixer. Pour the cake batter into the tube pan.
Bake at 325 degrees for 1 hour. While the cake is still baking but nearly done, make the coconut sauce.
Remove the cake from the oven and punch holes on top of the hot cake while it is still in the pan. Pour half of the coconut sauce mixture over the cake. When the cake is cool, remove the cake from the pan and turn over. Cover the cake with the other half of the coconut sauce and sprinkle the cake with more flaked coconut.
4 oz. butter
1/3 cup sugar
2 tbsp. water
3 tbsp. cream of coconut
Boil the butter, sugar and water together for one minute. Remove from heat and mix in the cream of coconut.