Banana-Coconut Crunch Cake

• 1 package cake mix, banana supreme
• 1 package instant pudding mix banana
• 16 ounces fruit cocktail undrained
• 4 large eggs
• 1/4 cup vegetable oil
• 1 cup coconut
• 1/2 cup pecans chopped
• 1/2 cup brown sugar
• 3/4 cup sugar
• 1/2 cup butter
• 1/2 cup evaporated milk
• 113 cups coconut

1. Preheat oven to 350~, grease and flour oblong pan.
2. For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl.
3. Beat for 4 minutes.
4. Stir in 1 cup coconut.
5. Pour into pan.
6. Combine pecans and brown sugar in small bowl.
7. Stir until well blended.
8. Sprinkle over batter.
9. Bake at 350~F for 45 to 50 minutes.
10. GLAZE: combine sugar, butter and evaporated milk in medium saucepan.
11. Bring to a boil, cook for 2 minutes, stirring occasionally.
12. Remove from heat, stir in 113 cup coconut, pour over warm cake.
13. Serve warm or at room temp.

cake mix, banana, eggs, vegetable oil, coconut, pecans, brown sugar, sugar, butter, milk, coconut

Taken from recipeland.com/recipe/v/banana-coconut-crunch-cake-4032 (may not work)