1 pkg. yellow cake mix
1 (4 serving size) pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail, with juice
1 c. Baker's Angel Flake Coconut
4 eggs
1/4 c. Crisco oil
1/2 c. firmly packed brown sugar
1/2 c. chopped nuts

Blend all ingredients except brown sugar and nuts in large bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13x9-inch pan. Sprinkle with brown sugar and nuts.

Bake at 325 degrees for 45 minutes or until cake springs back when lightly pressed and pulls away from side of pans. Do not underbake. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake. Serve warm or cool with whipped topping if desired.

BUTTER GLAZE:

Combine 1/2 cup each butter, sugar and evaporated milk in saucepan. Boil 2minutes, stirring in 1 1/3 cups Baker's Angel Flake Coconut.