1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) lemon Jello instant pudding mix
1 can (16 oz.) fruit cocktail and syrup
1 c. Baker's flake coconut
4 eggs
1/4 c. oil

TOPPING:

1/2 c. chopped nuts
1/2 c. brown sugar

Blend all ingredients except nuts and brown sugar in larger mixing bowl. Beat 4 minutes on medium speed. Pour into greased and floured 13 x 9 pan. Sprinkle with topping. Bake at 325 degrees for 45 minutes. Do not under bake! After baked, add the following butter glaze: Combine 1/2 cup each of butter, granulated sugar, and evaporated milk. Boil 2 minutes. Add 1 1/2 cup flake coconut. Drizzle on cake. If desired, butter glaze may be omitted.