1 1/2 c. sugar
2 eggs
1/2 c. salad oil
2 c. regular flour
1/2 tsp. salt
2 tsp. baking soda
1 (16 oz.) can fruit cocktail with juice
1/2 c. coconut

FROSTING:

1 stick butter
1 tsp. vanilla
1/2 c. coconut
3/4 c. sugar
1/2 c. evaporated milk
1/2 c. chopped pecans

CAKE: Beat eggs, sugar and oil together. Add flour, salt and baking soda. Add fruit with juice and mix well by hand. Pour batter into a greased 9"x13" pan. Sprinkle coconut over top of batter. Bake at 350 degrees for 45 minutes. Spread hot frosting on hot cake.

FROSTING: Place butter, milk and sugar in saucepan. Bring to boil, stirring. When thick, about 5 minutes, remove from heat and add vanilla, coconut and milk. This cake freezes well.