1 pkg. yellow cake mix
1 pkg. lemon flavor instant pudding
1 (16 oz.) can fruit cocktail including syrup
1 c. angel flake coconut
4 eggs
1/4 c. oil
1/2 c. firmly packed brown sugar
1/2 c. nuts

BUTTER GLAZE:

1/2 c. butter
1/2 c. sugar
1/2 c. evaporated milk

GLAZE: Combine above in saucepan. Bring to a boil, boil 2 minutes. Stir in 1 1/3 cups coconut.

Blend all ingredients except brown sugar and nuts in large mixing bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Cool 15 minutes. Spoon hot butter glaze over warm cake. Serve warm or cool with Cool Whip, if desired.