1 pkg. yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail including syrup
1 c. Baker's angel flake coconut
4 eggs
1/4 c. oil
1/2 c. firmly packed brown sugar
1/2 c. chopped nuts; optional

Blend all the ingredients except brown sugar and nuts in a large mixing bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 9 x 13 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes. Cool 15 minutes. Spoon hot butter glaze over warm cake.

BUTTER GLAZE:

Combine 1/2 cup each butter, granulated sugar and evaporated milk in saucepan. Bring to a boil for 2 minutes. Stir in 1 1/3 cups Baker's Angel Flake Coconut. Spoon over warm cake.