This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Aunt Dot [McNevich] Worhach)
1 package of yellow cake mix (Duncan Hines)
1 4 oz. package of Jell-O lemon instant pudding
1 16 oz. can of Del Monte fruit cocktail (including the juice)
1 cup of Baker's Angel Flake coconut
1/4 cup of Crisco canola oil
1/2 cup of packed dark brown Domino Sugar (push down into measuring cup with a spoon)
1/2 cup chopped nuts (optional)
Put eggs and canola oil into mixing bowl and beat slightly with
mixer. Add fruit cocktail with its juice and the brown sugar. Mix
slightly. Add cake mix, pudding, and coconut (nuts if you want). Mix
until smooth--about 3-4 minutes medium speed.
Pour into long cake pan (greased and floured) 13x9x2. Bake at 325
degrees for 45 minutes. Test with toothpick. If toothpick comes out
clean, it's done. If not, bake a few more minutes and retest.
Icing for this cake:
1/2 cup Parkay margarine
1/2 cup white sugar
1/2 cup Carnation evaporated milk
Put the ingredients in a one quart saucepan. Bring to a boil, and then
boil until it thickens. Add one cup of Baker's Angel Flake coconut and
1/2 cups of chopped nuts (optional--pecans work the best in this
When cake is cool, pour icing mixture over the top and spread with a
spatula or a knife.