1 pkg. yellow cake mix
1 pkg. Jello lemon flavor instant pudding & pie mix
1 can fruit cocktail, including syrup
1 c. angel flake coconut
4 eggs
1/2 pkg. brown sugar
1/2 c. chopped nuts
1/4 c. oil

Blend all ingredients except brown sugar and nuts in large bowl. Beat 4 minutes at medium speed. Pour into greased and floured long pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes or until cake springs back. Cool in pan 15 minutes. Spoon glaze over warm cake.

Butter Glaze: Combine 1/2 cup each butter, sugar (white) and evaporated milk in saucepan. Boil 2 minutes. Stir in 1 1/3 cups coconut.