1 (2 layer) pkg. yellow cake mix
1 (16 oz.) can fruit cocktail
2 1/2 c. Bakers Angel Flake coconut
2 eggs
1/2 c. firmly packed brown sugar
1/2 c. butter
1/2 c. white sugar
1/2 c. evaporated milk

Combine cake mix, fruit cocktail with syrup, 1 cup coconut, and the eggs in large bowl. Blend with beater at medium speed 2 minutes. Pour into greased pan (13 x 9 inch). Sprinkle with brown sugar. Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched. Bring butter, white sugar, and milk to a boil in a small saucepan. Boil 2 minutes. Remove from heat. Stir in remaining coconut. Spoon over cake in pan. Serve hot or cold.