Ingredients:
1 (18 1/4 ounce) boxes yellow cake mix ( I use the kind with pudding in the mix, Betty Crocker)
1 (16 ounce) cans fruit cocktail, undrained
1 cup coconut, plus
1/2 cup coconut
2 eggs
1/2 cup brown sugar
Directions:
Preheat to 325*.
Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
Blend, then beat at medium speed for 2 minutes.
Pour batter into greased 9×13 pan, or two 8×8 pans.
Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
Bake at 325* for 45 min (if 9×13 pan; about 30-35 min for two pans).
Serve warm or room temp; stays moist for several days.
Servings: 18
Time preparation: 15 min.
Time total: 55 min.