1 pkg. cake mix
1 (16 oz.) can fruit cocktail
2 1/3 c. coconut
1/2 c. sugar
2 eggs
1/2 c. brown sugar, packed
1/2 c. butter
1/2 c. evaporated milk

Combine cake mix, fruit cocktail with syrup, 1 cup of the coconut, and the eggs in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased 13 x 9 inch pan. Sprinkle with brown sugar. Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched. Bring butter, sugar, and milk to a boil in tall saucepan. Boil 2 minutes. Remove from heat; stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.