Toasted Coconut Pudding Cake

• 1 (18 ounce) yellow butter recipe cake mix (I use Duncan Hines)
• 1 (3 ounce) box instant coconut pudding mix
• 4 eggs, 1 at a time
• 1/2 cup vegetable oil
• 1 1/4 cups water
• Coconut Glaze
• 1 1/2 cups sugar
• 1/2 cup water
• 1 tablespoon white syrup (such as Karo)
• 1 tablespoon butter (may need a little more)
• 1 teaspoon vanilla
• 1 (3 ounce) package coconut

1. Preheat oven to 350u0b0 & grease and flour lightly the baking pan.
2. Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
3. Bake in 13x9-inch pan for 32-35 minutes at 350u0b0 or until toothpick inserted in middle of cake comes out clean.
4. Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
5. Cool, then pour over cake.

cake mix, instant coconut pudding mix, eggs, vegetable oil, water, coconut glaze, sugar, water, white syrup, butter, vanilla, coconut

Taken from www.food.com/recipe/toasted-coconut-pudding-cake-220392 (may not work)