1 Duncan Hines white cake mix
1 sm. pkg. Jello instant coconut cream pudding
1 c. chopped pecans
1 can Coco Lopex coconut cream
1 sm. container LeCreme topping
Shredded coconut

Prepare cake as directed, adding pudding and pecans (13 x 9 pan) and bake as directed. After cake has cooled, punch top with a large meat fork. Pour on Coco Lopez. Top with LeCreme and shredded coconut. (For a sweeter cake, add 1 can of Eagle brand sweetened condensed milk to the Coco Lopez) and pour over cake before topping with LeCreme and shredded coconut.