1 box yellow cake mix
1 (4 serving size) box Jello lemon flavor instant pudding
1 (16 oz.) can fruit cocktail, including 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 mixer 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. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake.

BUTTER GLAZE:

Combine 1/2 cup each butter, granulated sugar and evaporated milk in saucepan; boil 2 minutes. Stir in 1 1/3 cup coconut. Spread over warm cake.