Pecan Bread

18 ozs butter pecan cake mix (betty crocker) 312 ozs coconut (instant pudding mix) 4 eggs 12 cup vegetable oil 1 cup water 12 cup chopped pecans CAKE: Heat oven 350º Grease one (9x3x5-inch) loaf pan with butter or Crisco. In a large bowl whisk together flour, baking powder, salt, sugar and pecans; set aside. In another bowl whisk together egg, butter, butter extract and buttermilk. Combine the egg mixture with the flour mixture and stir with a spoon just until mixed. Pour into prepared pan and bake about 50 minutes, until golden brown and tests done in middle. Turn out onto wire rack and while bread is warm, drizzle glaze on top. GLAZE:  1/2 cup powdered sugar 1 tablespoon butter, melted 2 teaspoons milk 1/4 cup chopped pecans Blend together powdered sugar, butter and milk. Drizzle on top of warm bread and then sprinkle with chopped pecans.