1 (2 layer) pkg. yellow cake mix
1 (4 serving) pkg. lemon flavor instant pudding
1 (16 oz.) can fruit cocktail, including syrup
1 c. angel flake coconut
1/4 c. oil
1/2 c. chopped nuts (optional)
4 eggs
1/2 c. firmly packed brown sugar

Mix all ingredients except brown sugar and nuts. Beat 4 minutes at medium speed. Pour into greased and floured 9x13 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes; do not under bake. Cool in pan 15 minutes. Spoon hot butter glaze over cake while warm.

BUTTER GLAZE:

1/2 c. butter
1/2 c. granulated sugar
1/2 c. evaporated milk
1 1/3 c. angel flake coconut

Mix ingredients together in saucepan. Boil for 2 minutes. Stir in coconut. Pour over cake.