2 eggs
1 1/2 c. sugar
1 1/4 c. flour
1 1/2 tsp. baking soda
1/2 tsp. vanilla
17 oz. can fruit cocktail (DO NOT DRAIN)
1 1/3 c. coconut
1 1/2 c. chopped nuts
1/2 tsp. salt

GLAZE:

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

Beat eggs and sugar at high speed until light and fluffy. Add flour, soda, salt, vanilla and fruit cocktail. Beat at medium speed until well blended. Spread in ungreased jelly roll pan. Sprinkle with coconut and nuts. Bake at 350 degrees for 20 to 25 minutes. While hot, drizzle with glaze. Cool and cut into bars.

GLAZE: Combine sugar, butter and milk; bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add vanilla and nuts. Drizzle over bars as soon as they come out of the oven. NOTE: This makes a good moist cake if baked in 9 x 13 inch pan.