1 (18.25 ounce) package yellow cake mix
1 (8 ounce) package instant vanilla pudding mix
1 (12 ounce) package instant coconut cream pudding mix
6 fluid ounces simple syrup
1 1/4 cups boiling water
1/2 cup finely chopped pecans, to taste
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
Put yellow cake mix, pudding mix, pudding mix, coconut cream and boiling water in large bowl to thicken. Pour over cake, stirring just until cake is completely coated. Refrigerate at least 2 hours or overnight.
Spread pudding evenly over coconut layer. Bake for 10 to 12 minutes in the preheated oven, stirring occasionally. Cool completely.