Coconut Fruit Cake

Not what you think of when you think of fruitcake.  My mother has been making this for as long as I can remember.  I like to eat this warm but it is good cold too.

1 package yellow cake mix

1 16 ounce can fruit cocktail, in syrup

2 1/3 cups coconut

2 eggs

1/2 cup brown sugar, firmly packed

1/2 cup butter

1/2 cup white sugar

1/2 cup evaporated milk

Combine cake mix, fruit cocktail in syrup(do not drain), 1 cup coconut and eggs in large bowl.  Blend with electric mixer, then beat at medium for 2 minutes.  Pour into greased 13x9 inch pan.  Sprinkle with brown sugar.  Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.  Bring butter, sugar and milk to a boil in small saucepan, boil 2 minutes.  Remove from heat and stir in the remaining coconut.  Spoon over hot cake in pan.  Serve warm or cool.