Fruit Cocktail Cake

1 (18.25 ounce) box yellow cake mix
1 (16 ounce) can fruit cocktail in pear nectar
1 cup shredded coconut
2 eggs or 1/2 cup egg substitute

Combine cake mix, undrained fruit, 1 cup coconut and eggs. Blend; beat at medium speed for 2 minutes and pour into a greased 13 x 9 inch pan. I use non-stick spray. Bake at 350 degrees for 45 minutes to an hour.

Frosting:
1 small pkge vanilla or cheesecake instant pudding
1 cup milk (skim)
1 8 ounce container of Cool Whip (lowfat)

In a mixing bowl, place one cup milk and instant pudding. Whisk until blended and fold in a container of Cool Whip. Frost cooled cake. This cake is low in fat and relatively "guilt free".
Angie/Bflo

http://www.nancyskitchen.com