Banana-Coconut Crunch Cake

Cake:

1 package Duncan Hines banana supreme cake mix

1 package (4 serving size) banana instant pudding

1 can (16 oz.) fruit cocktail, packed in juice, undrained

4 eggs

1/4 C. vegetable oil

1 C. flaked coconut

1/2 C. chopped pecans

1/2 C. firmly packed brown sugar

Glaze:

3/4 C. sugar

1/2 C. butter or margarine

1/2 C. evaporated milk

1-1/3 C. flaked coconut

Preheat oven to 350°; grease & flour a 13x9" pan.

Combine cake mix, pudding mix, fruit cocktail (with juice), eggs & oil in a large bowl. Beat at medium speed with an electric mixer for 4 minutes. Stir in 1 C. coconut; pour batter into prepared pan. Combine pecans & brown sugar in a small bowl; stir till well mixed. Sprinkle over batter. Bake for 45 to 50 minutes or until toothpick inserted near center comes out clean.

Make glaze: Combine sugar, butter & milk in a medium saucepan. Bring to a boil & cook for 2 minutes, stirring occasionally. Remove from heat, stir in coconut. Pour over warm cake. Serve warm or at room temperature. Yield: 12 to 16 servings.

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