In a large bowl combine cake mix, fruit cocktail and liquid, eggs and 3/4 cup coconut. Blend well and pour into 9" x 13" x 2" pan. Sprinkle with brown sugar. Bake 45 minutes at 325 or until cake springs back when pressed gently. Meanwhile in small pan, heat milk, white sugar and butter. Boil 2 minutes, remove from heat and stir in remaining 1 1/4 cups coconut. Spoon over hot cake in pan. Serve warm or cold. Really good and moist.