1 white pudding cake mix
3 eggs
1/3 c. cooking oil
1 c. water
1/2 tsp. coconut flavoring
1 c. cream of coconut
1 can sweetened condensed milk (not evaporated)
8 oz. pkg. whipped topping
1 c. chopped pecans
1 c. shredded coconut

Prepare cake mix using first 5 ingredients and bake in 13 x 9 inch pan, about 30 minutes. Combine cream of coconut and condensed milk. Punch holes in cake with fork. While cake is hot, pour mixture over cake. Cool completely. Spread on topping. Sprinkle with pecans and shredded coconut. Refrigerate several hours before serving.