1 (16 oz.) can fruit cocktail
2 c. flour
2 1/4 c. sugar
1 c. coconut
3/4 stick butter
2 eggs, well beaten
2 tsp. baking soda
1/2 c. brown sugar
1 c. evaporated milk
1/2 c. chopped nuts

Combine fruit cocktail, eggs, flour, soda, and 1 1/2 cups sugar; mix well. Spread batter in pan; sprinkle with mixture of brown sugar and 1/2 cup coconut. Bake for 40 minutes at 350 degrees.

Place remaining sugar, milk, and butter in saucepan. Bring to a rolling boil. Cook, stirring for 2 minutes or until thickened. Stir in nuts and remaining coconut; spread over hot cake.