Fruit Cocktail Coconut Cake - cooking recipe

Ingredients

1 (18 ounce) package yellow cake mix
1 (16 ounce) can fruit cocktail in syrup
2 1/3 cups coconut
2 eggs
1/2 cup brown sugar, firmly packed
1/2 cup butter
1/2 cup white sugar
1/2 cup evaporated milk

Preparation

Combine cake mix, fruit cocktail with syrup, 1 cup coconut and eggs in large bowl. Beat at medium speed with electric mixer for 2 minutes.
Pour into greased 13x9 inch baking pan. Sprinkle with brown sugar.
Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.
In saucepan bring butter, sugar and milk to a boil, boil 2 minutes. Remove from heat, stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.