Preheat oven to 350 degrees; greased 13 x 9 pan. Bake 25-35 minutes.
Combine all cake ingredients at low speed until mixed. Beat 2 minutes at high speed; pour into pan. Bake 25-35 minutes or until toothpick comes out clean.
While cake is baking: Combine all sauce ingredients well. Cook cake five minutes. Using long timed fork, pierce hot cake every 1 inch (or less). Slowly pour sauce mix over cake.
Refrigerate cake at least 3 hours. Before serving, beat whipping cream, spread over cake, sprinke with coconut and nuts.