1 pkg. yellow cake mix
1 pkg. lemon instant pudding
1 can fruit cocktail
1 c. coconut
4 eggs
1/4 c. oil

Blend all ingredients together; beat 4 minutes at medium speed. Pour into greased and floured 9 x 13 pan. Sprinkle with mixture of 1/2 cup brown sugar and 1/2 cup chopped nuts.

Bake at 325°F for 45 minutes. DO NOT OVERCOOK. Cool 15 minutes.

Glaze:

1/2 c. evaporated milk
1/2 c. butter
1/3 c. sugar
3/4 c. coconut

Boil first 3 ingredients 2 minutes; add coconut. Pour over warm cake.