1 1/2 c. sugar
2 c. flour
1 tsp. baking soda
1/2 c. brown sugar
2 eggs
1 (#303) can fruit cocktail
1 tsp. salt
1/2 c. nuts, chopped

TOPPING:

1 cube butter
3/4 c. sugar
1/2 c. canned milk
1 tsp. vanilla
1 c. coconut

Combine sugar, flour, soda, salt, eggs and cocktail. Mix well. Pour into 9 x 13 inch greased pan. Combine brown sugar and chopped nuts. Sprinkle over top of cake. Bake at 325 degrees for 40 minutes.

TOPPING: Combine butter, sugar and milk in pan; stir until it comes to a boil. Boil 2 minutes. Remove from heat and add vanilla and coconut. Pour over hot cake.