1 pkg. yellow cake mix
1 pkg. vanilla instant pudding mix
4 eggs
1 c. water
1 c. vegetable oil
1 c. shredded coconut
1 c. finely chopped nuts, almonds
Mix first 5 items in mixer - the fold in coconut and nuts. Pour into greased and floured angel food or Bundt pan. Bake 55 minutes at 350 degrees. Heat in saucepan, 1 stick butter, 1/2 cup sugar, 1/2 cup Amaretto. Drizzle on cake and bake 5 minutes more. Cool cake 15 minutes; invert on cake plate. When cool lightly cover with Saran Wrap and refrigerate overnight. Serve at room temperature with whipped topping or whipped cream.
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