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

Combine cake mix, fruit cocktail with syrup, 1 cup of the coconut and the eggs in a large mixer bowl. Blend, then beat at medium speed for two minutes. Pour into greased 13 x 9 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 boil in small saucepan; boil 2 minutes. Remove from heat and stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool. Deeeelicious - enjoy!

Keeps and freezes well.

The cake is rather ugly when taken out of the oven, but becomes absolutely beautiful at the first succulent bite.