1 pkg. yellow cake mix
1 (16 oz.) can fruit cocktail
1 1/3 c. coconut
2 eggs
1/2 c. packed brown sugar

Combine cake mix, fruit cocktail with syrup, 1 1/2 cups of the coconut and the eggs in large bowl. Blend then beat at medium speed for 2 minutes. Pour into greased pans. Sprinkle with brown sugar, bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.

ICING:

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

Bring butter, sugar and milk to a boil in small saucepan. Boil 2 minutes. Remove from heat, stir in remaining coconut, pineapple. Spoon over hot cake.