Fruit Cocktail Cake

  • 1 pkg. banana cake mix
  • 1 pkg. banana instant pudding mix
  • 1 (16 oz.) can fruit cocktail, drained (reserve syrup)
  • 1 c. shredded coconut
  • 4 eggs, room temperature
  • 1/4 c. vegetable oil

Topping:

  • 1/2 c. brown sugar
  • 1/2 c. macadamia nuts

Butter Glaze:

  • 1 c. coconut
  • 1/2 c. butter
  • 1/3 c. sugar
  • 1/2 c. evaporated milk (sm. can)
  • 1 tsp. vanilla

Mix together all the ingredients in the first grouping except the fruit cocktail. Beat for 2 minutes. Fold in fruit cocktail. Pour into greased 9×13″ or 2 (8×8″) pans. Sprinkle topping over batter. Bake at 325 degrees for 45 minutes. Do not overbake. Cool for 15 minutes. In the meantime make the Butter Glaze. Bring all the ingredients except coconut to boil. Simmer for 2 minutes. Sprinkle coconut over cake while hot. Spoon glaze over coconut.

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