1 pkg. yellow cake mix
1 pkg. lemon instant pudding
1 (16 oz.) fruit cocktail with syrup
1 c. angel flake coconut
4 eggs
1/4 c. oil
3/4 c. chopped nuts
1/2 c. firmly packed brown sugar

Blend all ingredients except brown sugar and nuts in large bowl. Beat 4 minutes at medium speed. Pour into greased and floured 9 x 10 inch Pyrex or any pan. Sprinkle brown sugar and nuts (mixed well) over top. Bake at 325 degree for 45 minutes.

BUTTER GLAZE:

1/2 c. butter
1/2 c. sugar
1/2 c. evaporated milk

Mix in saucepan. Boil 2 minutes. Stir in 1 1/2 cups angel flake coconut and pour over cake.