In medium bowl, combine fruit, cake mix, pudding, ½ cup coconut milk and eggs; using an electric mixer on medium speed, beat 2 minutes. Pour into a greased 13x9-inch baking pan. Sprinkle with nuts.
Bake in a preheated 350°F oven 35-45 minutes or until toothpick inserted into center comes out clean (cake will be very moist).
Meanwhile in small saucepan, combine remaining coconut milk, butter and brown sugar. Bring to boil, boil 1 minute; stir in coconut. Serve over warm cake.
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