1 1/2 c. sugar
2 c. plain flour
2 tsp. baking soda
dash of salt
2 eggs
2 c. canned peaches and juice
1/2 c. packed brown sugar
1 c. chopped walnuts

Icing:

3/4 c. sugar
1 stick butter
1/2 c. evaporated milk
1 c. flaked coconut

Sift together the first 4 ingredients; beat in eggs and peaches. Pour into lightly greased and floured 9 x 13-inch pan. Mix brown sugar and walnuts together and sprinkle over batter.

Bake at 325°F for 40 minutes. Spread icing on cake while hot.

Icing: Combine in a saucepan the first 3 ingredients. Boil for 2 minutes. Add coconut. Spoon icing over cake as soon as cake is removed from oven.