2 eggs
1 1/2 c. sugar
1 lb. 10 oz. can fruit cocktail, undrained
2 1/4 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 1/3 c. coconut
1/2 c. chopped nuts

Grease and flour a jelly roll pan. Beat eggs and sugar in large bowl at high speed until light and fluffy. Add fruit cocktail, flour, soda, salt and vanilla. Beat at medium speed until well blended. Spread in pan and sprinkle with coconut and chopped nuts. Bake at 350 degrees for 20 to 25 minutes until golden brown. Cool.

GLAZE:

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

Bring to boil and boil 2 minutes. Remove from heat and stir in 1/2 cup chopped nuts.