1 white cake mix
1/4 c. oil
1/2 can cream of coconut
1 (8 oz.) carton sour cream
3 eggs
1 box vanilla instant pudding

Bake at 350 degrees for 30 minutes in a 9 x 13 inch pan.

SAUCE:

1/2 c. butter
1/3 c. sugar

Boil 1 minute, add 1/2 cup of cream of coconut. Punch holes in cake and pour sauce over cake while hot.

FROSTING:

1 (8 oz.) carton cream cheese
1 tsp. vanilla
1 c. chopped nuts
1 lb. powdered sugar
1 c. coconut

Combine.