2 c. self-rising flour
1 1/2 c. sugar
2 eggs
1 can fruit cocktail
1/2 c. brown sugar

Frosting:

2/3 c. sugar
1/2 c. evaporated milk
1 stick butter
1 tsp. vanilla
1/2 c. coconut
1 c. chopped nuts

Mix flour, sugar, eggs and fruit cocktail together and pour into greased 9 x 13 pan. Sprinkle with brown sugar.

Bake at 325°F for approximately 30 minutes.

Frosting: Put sugar, evaporated milk and butter in saucepan and cook until smooth. Add vanilla, coconut and chopped nuts. Cool slightly and then pour on cake.