1 pkg. 2 layer size Duncan Hines Deluxe Yellow Cake Mix
1 pkg. 4 serving size Jello, lemon flavor
1 can (16 oz.) fruit cocktail, including syrup
1 c. Baker's Angel Flake Coconut
4 eggs
1/4 c. oil
1/2 c. firmly packed brown sugar
1 c. chopped nuts

Blend all ingredients except brown sugar and nuts in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9 inch pan. Sprinkle with sugar (brown) and nuts.

Bake at 325 degrees for 45 minutes or until cake springs back when lightly pressed and pulls away from side of pan. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake. Serve warm or cool with Cool Whip.

Butter Glaze: Combine 1/2 cup butter, 1/2 cup sugar and 1/2 cup evaporated milk. Boil two minutes. Sprinkle one cup coconut after pouring glaze over cake.