Cream of Coconut Cake - Donna Stuckert's

¼ cup oil

2 eggs

½ cup nut pieces

1 cup coconut

1 ½ cup water

1 white cake mix (plus pudding – super moist – sour cream)

1 can cream of coconut (substitution is sweetened condensed milk stirred with 1 tsp coconut extract)

Topping:

8 ounce cool whip

1 cup coconut

½ cup fine chopped nut pieces

Mix this all well together, beat for 2 minutes at medium speed. 

Bake at 350 degrees F for 30 to 40 minutes. 

With cake warm, put holes in top of it with a large fork or use a small wooden spoon handle. 

Pour cream of coconut over cake. 

Let cool.

Topping: Mix well together and spread evenly over cooled cake. Keep refrigerated.