1 pkg. yellow cake mix
1 pkg. lemon flavor instant pudding
1 (16 oz.) can fruit cocktail including syrup
4 eggs
1/4 c. Crisco oil
1/2 c. brown sugar (packed)
1/2 c. chopped pecans
1 1/3 c. coconut

BUTTER GLAZE:

1/2 c. butter
1/2 c. sugar
1/2 c. evaporated milk

Blend first 5 ingredients. Beat 4 minutes at medium speed. Pour into greased and floured 13x9 inch pan. Sprinkle with brown sugar and nuts. Bake at 350 degrees for 45 minutes or until done. DO NOT UNDERBAKE. Cool in pan 15 minutes.

Combine glaze ingredients in saucepan. Boil 2 minutes. Stir in 1 to 1 1/3 cups coconut. Spoon hot Butter Glaze over warm cake.