Preheat oven to 325°F (160°C). Grease a 9 x 13 inch baking pan.

In a large bowl, combine yellow cake mix, lemon pudding mix, fruit cocktail (with syrup), coconut, eggs, and oil.

Beat with an electric mixer at medium speed for 4 minutes until well combined.

Pour the batter into the prepared baking pan.

Sprinkle brown sugar and chopped nuts evenly over the batter.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes.

While the cake is baking, prepare the glaze.

In a saucepan, combine butter, sugar, coconut, and evaporated milk.

Bring to a boil and cook for 2 minutes, stirring constantly.

Pour the glaze evenly over the warm cake.

Let the cake cool slightly before serving.