1 pkg. (2 layer size yellow cake mix)
1 can (16 oz.) fruit cocktail
2 1/3 c. coconut
2 eggs
1/2 c. packed brown sugar
1/2 c. butter
1/2 c. granulated sugar
1/2 c. evaporated milk

Combine cake mix, fruit cocktail with syrup, 1 cup of the coconut and eggs in large bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased 13x9 inch pan. Sprinkle with brown sugar. Bake at 325 degrees for 45 minutes, or until cake springs back when lightly touched. Bring butter, granulated sugar and milk to a boil in small saucepan; boil 2 minutes. Remove from heat; stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cold.