2 eggs
1 1/2 c. sugar
1 (1 lb. 1 oz.) can fruit cocktail, undrained
2 1/4 c. flour
1/2 tsp. salt
1 tsp. vanilla
1 1/3 c. flaked coconut
1/2 c. chopped nuts (optional)

Grease and flour bottom of 15 x 10 x 1 inch jelly roll pan. Beat eggs and sugar in large bowl at high speed until light and fluffy. Add fruit cocktail, flour, soda, salt, and vanilla. Beat at medium speed until well blended. Spread in pan. Sprinkle with coconut and nuts. Bake at 350 degrees for 20 to 25 minutes or until golden brown. While hot, drizzle glaze over top.

GLAZE:

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

Boil 2 minutes or a little longer.