1 pkg. yellow cake mix
1 pkg. Jello lemon instant pudding
1 can fruit cocktail with syrup
1 c. Bakers Angel coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar
1/2 c. chopped nuts

Preheat oven 325 degrees.

Blend all ingredients except brown sugar and nuts in a large mixing bowl. Beat 4 minutes medium speed. Add sugar and nut mixture, mix well. Pour in greased pan. Bake 45 minutes.

Butter Pecan Glaze:

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

Mix all ingredients. Boil 2 minutes. Then add 1 1/2 cups coconut and mix well. Spread over cooled cake.