2 c. all-purpose flour
1 (3 oz.) can fruit cocktail
1 1/2 c. sugar
2 tsp. baking soda
2 eggs
1/2 tsp. salt

Mix well and bake slow at 300°F for about 45 minutes or until done.

Topping:

1 c. evaporated milk
1 c. (2 sticks) butter
1 c. brown sugar
1 c. coconut
1 c. nuts

Boil mixture for 2 to 3 minutes. Remove from heat and add 1 cup coconut and a cup of nuts. Pour over cake while it is still hot.