Banana Coconut Crunch Cake

In continuing with the coconut theme, here is another coconut recipe you must try!  So cold here in Minnesota that its a good excuse for me to crank up the oven. 

Banana-Coconut Crunch Cake
1 pkg. Banana Cake Mix (or vanilla)
1 small box Banana Cream Instant Pudding mix
1 (16 0z.) can fruit cocktail in juice
4 eggs
1/4 c. canola oil
1 c. flaked cocnut
1/2 c. chopped pecans
1/2 c. brown sugar

Glaze:
3/4 c. sugar
1/2 c. butter
1/2 c. evaporated milk
1 1/2 c. flaked coconut

Preheat your oven to 350 degrees.  Grease a 13 x 9 inch baking pan.
Combine cake mix, pudding mix, fruit cocktail, eggs and oil in a large bowl.  Beat for about 4 minutes.  Stir in the 1c. coconut.  Pour into your pan.  Bake for 45 to 60 minutes or until toothpick comes out clean.

For glaze:  Combine sugar, butter and evaporate dmilk in a saucepan.  Bring to a boil.  Cook for 2 minutes, stirring occasionally.  Remove from heat.  Stir in coconut.  Pour over warm cake.  Best served warm!