1 pk Yellow cake mix
1 pk Jell-o instant pudding
= (lemon or vanilla) =4 serving size 16 oz Fruit cocktail
2 1/3 c Coconut
4 Eggs
1/4 c Oil
1 1/2 c Firmly packed brown sugar
1/2 c Nuts; (optional)
1/2 c Butter or margarine
1/2 c Sugar
1/2 cn Evaporated milk
Combine cake mix, pudding mix, fruit cocktail with syrup. 1 cup of coconut, eggs and oil in large mixer bowl. Blend, then beat at medium speed for 4 minutes. Pour into greased and floured 13×9 inch pan. Sprinkle with brown sugar and nuts. Bake 324 for 45 minutes, or until cake is done. (Do not under bake). Cool 15 minutes. Combine butter, granulated sugar and milk in saucepan. Bring to a boil and boil for 2 minutes. Remove from heat. Stir in remaining coconut. Spoon warm sauce over warm cake. Serve warm or cool, with whipped topping, if desired.JM. I got this recipe out of the EASY HOMEMADE DESSERTS (Using Jell o Pudding). It was published in 1959. I have about worn it out. The recipes are so easy. —–