1 pkg. yellow cake mix
1 pkg. Jello lemon pudding
1 (16 oz.) can fruit cocktail & syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar
1/2 c. chopped nuts

GLAZE:

1/2 c. butter
1/2 c. sugar
1/2 c. evaporated milk
1 1/3 c. coconut

Blend cake mix, pudding mix, fruit and juice, coconut, eggs and oil in large bowl at medium speed for 4 minutes. Pour into greased 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes. Spoon hot Butter Glaze on warm cake.

GLAZE: Combine butter, sugar and milk in saucepan. Boil 2 minutes. Stir in 1 1/3 cup coconut. Spoon over warm cake.