2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
1/4 tsp. salt
1/4 c. brown sugar
1/4 c. nuts, chopped
2 eggs
1 (#303) can fruit cocktail

ICING:

1 1/2 sticks butter
3/4 c. canned milk
3/4 c. sugar
1/2 c. coconut
1 tsp. vanilla

Save brown sugar and nuts. Combine dry ingredients, beat eggs. Add to dry ingredients along with the fruit cocktail, including the juice. Pour into well-greased 9 x 13 inch pan. Mix nuts and brown sugar, sprinkle over the batter. Bake for 45 to 50 minutes at 350 degrees or at 325 degrees if using glass pan.

Melt butter, add sugar and canned milk. Boil together for 5 minutes. Add coconut and vanilla. Pour over cake while cake is hot.