1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello lemon flavor instant pudding & pie filling
1 can (16 oz.) fruit cocktail, including syrup
1 c. Baker's angel flake coconut
4 eggs
1/4 c. oil
1/2 c. firmly packed brown sugar
1/2 c. chopped nuts (opt.)

Blend all ingredients except brown sugar and nuts in large mixing bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9 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 sides of pan. DO NOT UNDERBAKE, CAKE IS VERY MOIST.

Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake. Serve warm or cool, with prepared Dream Whip whipped topping, if desired. (I do not use Dream Whip topping.)

BUTTER GLAZE:

Combine in saucepan: Granulated sugar Evaporated milk

Boil 2 minutes. Stir in 1 1/3 cups Baker's angel flake coconut.