Coconut Pound Cake - cooking recipe

Ingredients

1 (18 ounce) package yellow cake mix or (18 ounce) pkge.white cake mix
1 (3 ounce) package coconut cream pudding mix or (3 ounce) package instant vanilla pudding
4 eggs
1 cup water
1/3 cup oil
1 cup shredded coconut
Frosting
1 (3 ounce) pkge. instant vanilla pudding
1 (8 ounce) can crushed pineapple in juice
1 (8 ounce) frozen whipped topping, thawed
1 cup shredded coconut
1 cup nuts, chopped

Preparation

Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Blend, then beat at medium speed with electric mixer for 2 minutes. Stir coconut into batter.
Pour into a greased and floured tube or Bundt pan. Bake at 350 degrees for 50-55 minutes. Cool.
Can also be baked as a layer cake in 2 greased and floured 9 inch pans for 27-32 minutes.
Frosting:
Combine pineapple and pudding and fold frozen whipped topping into pineapple pudding mixture.
Add coconut and nuts.