Ingredients:
- 1 pkg. Duncan Hines yellow cake mix
- 1 pkg. Jello lemon instant pudding
- 1 (16 oz.) can fruit cocktail
- 1 c. Angel Flake coconut
- 4 eggs
- 1/4 c. Mazola oil
- 1/2 c. brown sugar
- 1/2 c. walnuts, chopped
FROSTING:
- 1/2 c. butter or oleo
- 1/2 c. granulated sugar
- 1/2 c. evaporated milk
- 11/2 cups coconut
Method:
- Blend cake mix and instant lemon filling together with mixer.
- Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture.
- Pour into 13 x 9 inch greased cake pan.
- Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter.
- Bake at 350 degrees for 45 minutes.
- FROSTING: Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in coconut. Pour on top of cake (when cooled).