Fruit cocktail cake (m_c-tx)

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.

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