2 c. self rising flour
2 c. sugar
2 eggs, beaten
1 whole can fruit cocktail (1 lb. 2 oz.)
1 tsp. cinnamon
1 tsp. nutmeg

ICING:

3/4 c. heavy cream (I use small carton whipping cream)
3/4 c. sugar
3/4 stick butter
1 sm. can coconut

Mix sugar, flour, eggs. Add fruit cocktail, cinnamon and nutmeg. Mix well. Bake in 9 x 13 pan at 350 degrees about 40 minutes.

ICING:

Combine whipping cream, sugar and butter in pan and bring to a boil. Add nuts and coconut and pour over hot cake.