1 pkg. yellow cake mix
1 (16 oz.) can fruit cocktail
2 1/3 c. Bakers Angel Flake coconut
2 eggs
1/2 c. firmly 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 the eggs in large mixing bowl. Blend; then beat at medium speed for 2 minutes.

Pour into greased 13 x 9 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 cool.