1 box yellow cake mix
1 sm. box instant vanilla pudding
4 eggs
1/2 c. cooking oil
1/2 c. water
1/2 c. coco casa cream of coconut
1/2 c. chopped nuts
1/3 c. coconut

Sprinkle nuts and coconut on sides of greased and floured bundt pan. Combine first 6 ingredients. Beat well for 2 minutes. Bake at 325 degrees for 1 hour. Punch holes with fork in top of cake in pan. Pour half of coconut sauce over cake. When cake cools, remove from pan, turn over and cover with other half coconut sauce. Sprinkle with coconut.

COCONUT SAUCE:

4 oz. butter
1/3 c. sugar
2 tbsp. water
3 tbsp. coco casa cream of coconut

Boil butter, sugar and water for 1 minute. Remove from flame and mix in cream of coconut.