1 (2 layer) pkg. yellow cake mix
1 (16 oz.) can fruit cocktail
2 1/3 c. 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 bowl. Blend; then beat at medium speed for 2 minutes. Pour into greased 9x13 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 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.