1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups white sugar
1 cup vegetable oil
1/2 cup whipping cream
1/3 cup milk
1 teaspoon vanilla extract
1 layer chocolate cake
2 cups shredded coconut
1/4 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together butter, sugar, eggs, flour, baking powder and salt until smooth. Beat in the milk, oil and whipping cream until well mixed. Stir in the vanilla extract and chopped coconut. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan for 10 minutes, then frost onto a candy-coated surface. Chill for at least 3 hours or overnight.