Banana-coconut Crunch Cake

Ingredients

1 package banana supreme cake mix
1 package banana instant pudding mix
16 fruit cocktail
4 eggs
60 ml oil
190 gr coconut
65 gr pecans
110 gr brown sugar
150 gr sugar
110 gr butter
120 ml evaporated milk

Instructions

Preheat oven to 180ºC grease and flour oblong pan. For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl. Beat for 4 minutes. Stir in 1 cup coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well blended. Sprinkle over batter. Bake at 180ºC F for 45-50 minutes. GLAZE: combine sugar, butter and evaporated milk in medium saucepan. Bring to a boil, cook for 2 minutes, stirring occasionally. Remove from heat, stir in 1.3333333333333 c. coconut, pour over warm cake. Serve warm or at room temp. Serves 12-16