1 pkg. (2 layer) yellow cake mix
1 pkg. (4 servings) Jello lemon instant pudding and pie filling
1 (16 oz.) can fruit cocktail, including syrup
1 c. Baker's coconut
4 eggs
1/4 c. oil

Blend all ingredients in large bowl. Beat 4 minutes at medium. Pour into greased and floured 9 x 13 inch pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup nuts (optional). Bake at 325 degrees for 45 minutes or until cake springs back. Do not under-bake. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake. Serve warm or cool with Dream Whip topping.

BUTTER GLAZE:

Combine 1/2 cup each butter, granulated sugar and evaporated milk in saucepan. Boil 2 minutes. Stir in 1 1/3 cups coconut.