UGLY DUCKLING PUDDING CAKE

FOR THE CAKE:
1 pkg. (2-layer size) yellow cake mix (dry)
1 can (16 oz) fruit cocktail, including juice
2 1/3 cups coconut, divided use
4 eggs
1/4 cup oil
1 small pkg. instant lemon pudding mix (dry)
FOR THE TOPPING:
1/2 cup brown sugar, firmly packed
1/2 cup chopped pecans
FOR THE BUTTER GLAZE:
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup evaporated milk

Preheat oven to 325 degrees F. Greased and flour a 13x9-inch baking pan.

TO PREPARE THE CAKE:
Using large mixing bowl, mix the dry cake mix, fruit cocktail, 1 cup of the coconut, eggs, oil, and pudding mix. Beat four minutes at medium speed. Pour into prepared pan.

TO PREPARE THE TOPPING:
Mix together brown sugar and nuts. Sprinkle over cake mixture.

Bake at 325 degrees for 50 to 60 minutes or until cake springs back when lightly pressed in center. Do not underbake, cool in pan for 15 minutes.

TO PREPARE THE BUTTER GLAZE:
Combine the butter, sugar, and evaporated milk in a saucepan. Bring to boil and boil for 2 minutes. Stir in the remaining 1 1/3 cups coconut. Spoon hot butter glaze over warm cake.

Serve cake warm or cold.

Source: Virginia Burton