| | Directions | | Combine the cake mix, undrained fruit cocktail, 1 C coconut and eggs in a mixer bowl. Beat at medium speed for 2 minutes, scraping the bowl occasionally. Spoon the batter into a 9 x 13 inch cake pan. Sprinkle with the brown sugar. Bake at 325°F for 45 minutes or until the cake springs back when lightly touched. Bring the butter sugar and evaporated milk to a boil in a sauce pan. Boil for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 1/3 C coconut. Spoon over the hot cake. Serve warm or at room temperature. |
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| Ingredients | | - |  | CAKE |
| - | | 1 box yellow cake mix |
| - | | 1 can fruit cocktail (15 ounce can) |
| - | | 1 cup flaked coconut |
| - | | 2 Eggs |
| - | | TOPPING |
| - | | 1/2 cup packed brown sugar |
| - | | 1/2 cup butter |
| - | | 1/2 cup sugar |
| - | | 1/2 cup evaporated milk |
| - | | 1 1/3 cups flaked coconut |
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