1 pkg. butter cake mix
1 box instant vanilla pudding
1/2 c. whiskey
1/2 c. oil
1/2 c. water
4 eggs
1/2 c. coconut, shredded
1/2 c. nuts, chopped

Combine all ingredients in bowl, except coconut and nuts. Beat until well blended, add coconut and nuts and mix. Pour into greased and floured tube pan. Bake at 325 degrees for 1 1/2 hours.

GLAZE:

1 c. sugar
1/8 c. whiskey
1/2 stick butter
1/8 c. water

Place all ingredients in pot. On low heat, bring to boil for 4 minutes. While cake is still hot, prick with large fork or plastic straw. Pour glaze over hot cake.