Ingredients
1 pkg. yellow cake mix
1 can (16 oz.) fruit cocktail (undrained)
1 cups coconut
2 eggs
1/2 cup brown sugar, firmly packed

Directions
Combine the yellow cake mix, fruit cocktail, coconut and eggs. Beat at medium speed for 2 minutes. Transfer the cake batter to a greased and floured 9x13-inch baking pan. Sprinkle the top of the batter with the brown sugar.

Bake at 325 degrees for 45 minutes or until the cake tests done.

Coconut Topping

Ingredients
1/2 cup butter or margarine
1/2 cup white sugar
1/2 cup canned evaporated milk
1/3 cup coconut

Directions
In a small saucepan bring the butter, white sugar and evaporated milk to a boil. Boil for 2 minutes. Remove the saucepan from the heat and mix in the coconut. Pour this topping over the hot baked cake while it is still in the baking pan.