2 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 med. size can fruit cocktail
2 eggs
1 1/2 c. brown sugar
1 can shredded coconut
1 (8 oz.) pkg. pecans, chopped

Mix together. Pour in 1 medium size can of fruit cocktail. Add 2 eggs and mix. Pour this in a long cake pan, and sprinkle with 1 1/2 cups brown sugar, 1 can shredded coconut and 8 ounce package chopped pecans. Bake at 325 degrees for 50 minutes.

TOPPING MIX:

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

Cook until like a syrup. Pour topping over cake when it comes out of the oven.