Ingredients

1 package yellow cake mix
1 package lemon instant pudding
16 ounce can fruit cocktail
1 C. flake coconut
4 eggs
1/4 C. 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
1-1/2 C. coconut

Cooking Instructions

Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail, coconut and oil and then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 C. light brown sugar and 1/2 C. 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).
 
 
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