1 Box yellow cake mix
17 oz Fruit cocktail-do not drain
2 Large eggs
2 c Flaked coconut
1/2 c Packed brown sugar
TOPPING
1/2 c Evaporated milk
1/2 c White sugar
1/4 lb (1 stick) butter
In a large bowl combine cake mix, fruit cocktail and liquid, eggs and
3/4 cup coconut. Blend well and pour into 9″ x 13″ x 2″ pan.
Sprinkle with brown sugar. Bake 45 minutes at 325 or until cake
springs back when pressed gently. Meanwhile in small pan, heat milk,
white sugar and butter. Boil 2 minutes, remove from heat and stir in
remaining 1 1/4 cups coconut. Spoon over hot cake in pan. Serve warm
or cold. Really good and moist.
Yields
18 Servings