Irish Cream Cake

• 1/2 cup finely chopped pecans
• 1/2 cup shredded coconut
• 1 (18 ounce) box yellow cake mix
• 1 (3 -4 ounce) package instant vanilla pudding
• 4 eggs
• 1/4 cup water
• 1/2 cup oil
• 3/4 cup bailey's irish cream
• Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/4 cup bailey's irish cream

1. Preheat oven to 325 degrees.
2. Grease and flour a 10" bundt pan.
3. Sprinkle nuts and coconut over the bottom of the pan.
4. In a large bowl put the cake mix, pudding, eggs, 1/4 cup water, oil and 3/4 cup liquer.
5. Beat 5 minutes on high speed.
6. Pour batter into prepared pan.
7. Bake 60 minutes or until toothpick comes out clean.
8. Cool on rack 10 minutes.
9. To make glaze boil butter, water and sugar in a medium saucepan for 5 minutes, stirring constantly.
10. Add liquer.
11. Remove cake from pan and put on a plate.
12. Prick the top and sides of the cake with a wooden skewer.
13. Spoon the glaze over the top and brush onto the sides.

pecans, shredded coconut, yellow cake, vanilla pudding, eggs, water, oil, baileys irish cream, butter, water, white sugar, baileys irish cream

Taken from www.food.com/recipe/irish-cream-cake-321084 (may not work)