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1 pkg. yellow cake mix
1 pkg. lemon instant pudding (small size)
1 (16 oz.) can fruit cocktail, including syrup
1 c. angel flake coconut
4 eggs
1/2 c. oil
1/2 c. chopped nuts
1 c. brown sugar, firmly packed

Blend all ingredients except brown sugar
and nuts. Beat 4 minutes at medium speed
of electric mixer. Pour into greased and floured
9 x 13 inch pan. Mix brown sugar and nuts and
sprinkle over cake. Bake at 325 degrees for
45 minutes or until tests done. (Do not underbake.)
Let stand 15 minutes. Spoon on hot butter glaze.
Serve warm or cold with whipped topping, if desired.

1/2 c. margarine
1/2 c. sugar
1/2 c. evaporated milk

Boil 2 minutes. Stir in 1-1/3 cups angel flake coconut.