1 butter yellow cake mix
1 stick butter
4 eggs
8 oz. sour cream
1 can Eagle Brand
1 (8 oz.) can creme of coconut
Cool Whip
chopped pecans
toasted coconut

Bake first 4 ingredients at 350°F until done, about 30 minutes. When done, punch holes in top of cake while hot. Punch with fork about 2-inches apart. Mix together Eagle Brand and creme of coconut; pour over top of cake. Top with Cool Whip, chopped pecans and toasted coconut.