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1 pkg. yellow cake mix
1 pkg. lemon instant pudding (sm. 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.

Butter glaze:

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.

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