Combine the cake mix, fruit cocktail with syrup, 1 cup of coconut, and eggs in a large mixing bowl.
Blend and then beat for 2 minutes.
Pour into 9 x 13 inch pan.
Sprinkle with brown sugar.
Bake at 325 degrees for 35-40 minutes.
Bring butter, sugar, and milk to a boil in a small saucepan.
Boil for 2 minutes, stirring occasionally.
Remove from heat and stir in remaining coconut.
Spoon over hot cake in pan.
Serve warm or cold.
Mix cake mix, eggs, fruit cocktail and 1/2 cup coconut together.
Pour into greased 13 x 9-inch pan. Sprinkle top with brown sugar. Bake at 350\u00b0 for 45 minutes or until top springs back when gently touched.
In saucepan, combine sugar, brown sugar, butter and milk.
Boil for 20 minutes and remove from stove.
Stir in remaining coconut (1 1/3 cups) and pour over cake.
Cool Whip may be topped on cake if desired.
Put cake mix, pudding mix, fruit cocktail (
Combine cake mix, fruit cocktail with syrup, 1 cup of coconut and eggs in large mixer bowl.
Blend, then beat at medium speed for 2 minutes.
Pour into greased 13 x 9-inch pan.
Sprinkle with brown sugar.
Bake at 325\u00b0 for 45 minutes or until cake springs back when lightly touched.
Combine cake mix, fruit cocktail with syrup,
Blend cake mix, pudding, fruit cocktail (including the juice), eggs, oil and coconut (if used).
Beat 4 minutes at medium speed. Pour into a greased and floured 9 x 13 x 2-inch pan.
Sprinkle with the brown sugar and nuts.
Bake at 325\u00b0 for 45 minutes or until done.
Do not underbake!.
Cool in pan for 15 minutes. Spoon hot Butter Glaze over warm cake.
ugar aside to sprinkle on cake before you bake. (I have
Combine cake mix, fruit cocktail, 1 cup of coconut and eggs in a large bowl.
Blend; then beat on medium for 2 minutes.
Pour into a greased 9 x 13-inch pan.
Sprinkle with brown sugar.
Bake at 325\u00b0 for 45 minutes.
Beat fruit cocktail in large bowl.
Pour in 1 cup coconut, eggs and cake mix.
Blend.
Pour in 9 x 13-inch greased and floured pan.
Top with brown sugar over batter.
Bake at 325\u00b0 for 45 minutes or until toothpick comes out dry.
While cake is still hot, mix in small pan the butter, sugar and cream.
Boil until margarine is melted.
Add rest of coconut.
Pour over hot cake. Cool and serve.
Combine cake mix, applesauce, 1 cup coconut and eggs.
Blend; beat at medium speed for 2 minutes.
Pour into a greased 9 x 13-inch pan.
Sprinkle with brown sugar and nuts.
Bake at 325\u00b0 for 45 minutes.
Combine cake mix, fruit cocktail, 1 cup coconut and eggs; mix well.
Pour into 13 x 9 cake pan.
Sprinkle with brown sugar. Bake at 350\u00b0 for 40 to 45 minutes or until done.
Bring sugar, butter and milk to a boil in small saucepan.
Boil 2 minutes. Stir in remaining coconut.
Pour over hot cake while still in pan.
Combine cake mix, undrained fruit cocktail, 1 cup of the coconut and eggs.
Beat at medium speed for 2 minutes; pour into greased 9 x 13-inch pan.
Sprinkle with brown sugar and nuts. Bake at 325\u00b0 for 45 minutes.
Bring margarine, sugar and milk to a boil; boil 1 minute.
Stir in remaining 1 1/3 cup coconut; spoon over warm cake.
Top with prepared whipped topping if desired.
Combine cake mix, fruit cocktail, 1 c. coconut and eggs in large mixing bowl. Blend 2 minutes at medium speed. Pour into a 9 X 13 greased pan. Sprinkle with brown sugar. Bake at 325 degrees for 45 minutes. Bring oleo, granulated sugar and evaporated milk to a boil. Boil for 2 minutes. Remove from heat and stir in remaining coconut and spoon over hot cake in pan. Serve warm or cold.
Combine the cake mix, fruit cocktail with syrup, 1 cup of the coconut and eggs in a large mixer bowl.
Blend, then beat at medium speed for 2 minutes.
Pour into greased 13 x 9-inch pan. Sprinkle with brown sugar.
Bake at 325\u00b0 for 45 minutes or until cake springs back.
Combine cake mix, undrained fruit, 1 cup coconut and eggs.
Blend; beat at medium speed for 2 minutes and pour into a greased 9 x 13 inch pan.
Sprinkle with brown sugar and nuts. Bake at 325 degrees F (165 degrees C) for 45 minutes. Bring butter, sugar and milk to a boil. Boil 1 minute. Stir in 1/2 cup coconut. Spoon over warm cake. Top with prepared whipped topping, if desired.
Preheat oven to 325\u00b0F.
In large mixer bowl, combine cake mix, fruit cocktail and liquid, eggs and 3/4 cup coconut.
Blend well, beating at medium speed for 2 minutes. Pour into a greased 9x13x2-inch pan.
Sprinkle with brown sugar.
Bake for 45 minutes or until cake springs back when pressed gently with finger.
Meanwhile, in small saucepan, heat milk, sugar and butter. Let boil for 2 minutes.
Remove from heat and stir in remaining 1 1/4 cups coconut. Spoon over hot cake in pan before serving.
Serve warm or cool.
Combine cake mix, fruit cocktail with syrup, 1 cup coconut, eggs in large bow.
Blend at medium speed for 2 minutes.
Pour into greased 9 x 13-inch pan.
Sprinkle with brown sugar.
Bake at 325\u00b0 for 45 minutes or when cake springs back.
Bring butter, granulated sugar and milk to a boil.
Boil 1/2 minute.
Remove from heat.
Stil in remaining coconut.
Spoon over hot cake in pan.
Yummy.
Blend ingredients and beat by hand for 2 minutes.
Spread in 9 x 13-inch greased cake pan.
Sprinkle on top 1/2 cup brown sugar. Bake at 325\u00b0 for 45 minutes.
Cool and frost.
Combine cake mix, undrained fruit, 1 cup coconut and eggs. Blend and pour into 9 x 13-inch greased and floured pan.
Sprinkle with brown sugar and nuts.
Bake at 325\u00b0 for 45 minutes.
Beat egg whites and fold into mixture.
Grease cake pans.
Bake at 325 degrees for 30 minutes.