2 eggs
1 1/2 c. sugar
1 (1 lb. 1 oz.) can fruit cocktail, undrained
2 1/4 c. Pillsbury flour (all-purpose or self-rising)
1 1/2 tsp. baking soda
1 tsp. vanilla
1 1/2 tsp. salt
1/2 c. nuts, chopped
1 1/3 c. flaked coconut

Grease and flour a 15 x 10 inch jelly roll pan. Beat eggs and sugar in large bowl on high speed until light and fluffy. Add fruit cocktail, flour, soda, salt and vanilla. Beat on medium speed until well blended. Scrape bowl. Spread in pan and sprinkle with coconut and nuts. Bake until golden brown. While hot, drizzle with glaze. Cool and cut.

GLAZE:

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

Bring all the above to a boil for 2 minutes. Stir constantly. Remove from heat and add nuts.