Toasted Coconut Pudding Cake

Ingredients:
1 box buttered yellow cake mix
1 box toasted coconut instant pudding
4 eggs, one at a time
½ c. oil
1 ¼ c. water

Methods:
1. Cook in oblong pan at 350 degrees.

2. Coconut Glaze:
1 ½ c sugar ½ c. water 1 Tb white syrup 1 lump butter 1 tsp vanilla 1 pkg frozen coconut

Methods:
1) Cook until it bubbles; add coconut.

2) Cool and pour over cake.