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

Stir all ingredients together. Pour into a 9 x 13 inch pan. Grease and flour pan. Bake at 350 degrees for 40 to 45 minutes or until cake comes from edge of pan. Cover with topping.

TOPPING:

1 sm. can Carnation milk
1 stick butter
1/2 c. sugar

Cook for 5 minutes on medium heat. Add 1 can flake coconut, and 1/2 c. nuts. Pour over hot cake. Cut in squares to serve. Serve hot or cold.