Preheat oven to 325 degrees. Grease and flour a tube pan. Sprinkle 1/2 cup chopped walnuts and pecans, mixed with 1/3 cup flaked coconut, on bottom and sides of pan.

Combine the following ingredients:

1 (18.5 oz.) box yellow cake mix
1 sm. (3 5/8 oz.) box instant vanilla pudding
4 eggs
1/2 c. cooking oil
1/2 c. water
1/2 c. Coco Casa Cream of Coconut

Beat 2 minutes with electric mixer. Bake about 1 hour. Remove from oven and punch holes on top of hot cake in pan. Pour cream of coconut sauce into holes. When cake cools, remove from pan, turn over and cover other half coconut sauce mixture. Sprinkle with flaked 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 one minute. Remove from fire. Add cream of coconut. Mix well.