Diane Stoddard, Grand Marais, Minnesota, writes, “I don’t know if this is the same one, but it is an Ugly Duckling Cake recipe that has been in our family for years.”
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1 box (18.25 ounces) yellow cake mix
1 can (16 ounces) fruit cocktail (do not drain)
2 1/3 cups flaked coconut, divided
1/2 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
Preheat oven to 325 F. Grease 9-by-13-inch baking pan; set aside.
In large mixing bowl, blend cake mix with fruit cocktail with syrup, 1 cup coconut and eggs. Beat with mixer at medium speed for 2 minutes.
Pour into prepared pan. Sprinkle with brown sugar. Bake for 45 minutes, or until cake springs back when lightly touched.
In small saucepan, bring butter, granulated sugar and evaporated milk to a boil; boil for 2 minutes, stirring constantly. Remove from heat; stir in remaining coconut. Spread over hot cake in pan. Serve warm or cool.
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