1 pkg. yellow cake mix
1 pkg. lemon instant pudding
1 can (16 oz.) fruit cocktail with syrup
1/2 c. brown sugar
4 eggs
1/4 c. oil
1 c. flake coconut
1/2 c. nuts, optional

Blend all ingredients except brown sugar and nuts in large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes or until it springs back when touched. Do not underbake. Cool in pan 15 minutes. Spoon Butter Glaze over warm cake.

BUTTER GLAZE:

Combine 1/2 cup each of butter, granulated sugar and evaporated milk in saucepan. Boil 2 minutes. Stir in 1 1/3 cups flake coconut. Serve warm or cool with cream if desired.