1 pkg. yellow cake mix
1 pkg. lemon flavor instant pudding
1 (16 oz.) can fruit cocktail, including syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar, firmly packed
1/2 c. chopped nuts

Blend all ingredients except brown sugar, nuts in large mixing bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13"x9" pan. Sprinkle brown sugar and nuts over cake batter. Bake at 325 degrees for 45 minutes or until cake pulls away from sides of pan. DO NOT UNDERBAKE. Spoon hot Butter Glaze over warm cake.

BUTTER GLAZE: Combine 1/2 cup each butter, granulated sugar and evaporated milk in a saucepan. Boil 2 minutes. Stir in 1 1/3 cups Baker's Angel Flaked Coconut.