Yield: 18 servings
Measure | Ingredient |
---|---|
1 \N | Box yellow cake mix |
17 ounces | Fruit cocktail-do not drain |
2 \N | Large eggs |
½ cup | Evaporated milk |
½ cup | White sugar |
2 cups | Flaked coconut |
½ cup | Packed brown sugar |
¼ pounds | (1 stick) butter |
TOPPING
In a large bowl combine cake mix, fruit cocktail and liquid, eggs and ¾ 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 1¼ cups coconut.
Spoon over hot cake in pan. Serve warm or cold. Really good and moist.