• 1 package yellow cake mix
• 1 package instant lemon pudding mix
• 16 oz. can fruit cocktail (undrained)
• 1 cup coconut
• 4 eggs
• 1/4 cup oil
• 1/2 cup brown sugar
• 1/2 cup chopped nuts (optional)

Butter Glaze:

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup evaporated milk
• 1 1/2 cups coconut

Blend all ingredients together except brown sugar and nuts.  Beat 4 minutes at medium speed in large mixer bowl.  Pour into greased and floured 9″ x 13″ pan.  Sprinkle brown sugar and nuts on top.  Bake at 325 degrees for 45 minutes or until cake springs back and pulls from sides of pan.  Don’t under bake.  Cool 15 minutes and spoon hot glaze over warm cake.

Butter Glaze:  Boil sugar, butter and milk for 2 minutes in saucepan.  Stir in coconut.

(Dolores Swope)