1 pkg. yellow cake mix
1 (4 serving) pkg. lemon-flavor instant pudding
1 (16 oz.) can fruit cocktail with syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar
1/2 c. chopped nuts (optional)

Preheat oven to 325 degrees. Blend all ingredients except brown sugar and nuts in large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 9x13 inch pan. Sprinkle with brown sugar and nuts. Bake for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. DO NOT UNDERBAKE. Cool 15 minutes. Spoon hot Butter Glaze over warm cake. 12 servings.

BUTTER GLAZE:

Combine 1/2 cup butter, granulated sugar and evaporated milk in saucepan; boil 2 minutes. Add 1 1/3 cups coconut.