1 pkg. yellow cake mix
1 (4 oz.) pkg. lemon instant pudding
1 (16 oz.) can fruit cocktail with syrup
1 c. coconut
4 eggs
1/4 c. 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. Pour in greased 13x9x2 inch pan. Sprinkle brown sugar and nuts on top. Bake at 350 degrees for 45 minutes. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake.

GLAZE:

Combine 1/2 cup each of butter, granulated sugar and evaporated milk in saucepan. Boil for 2 minutes. Stir in 1 1/3 cups coconut.