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