CAKE:

1 1/2 c. sugar
2 tsp. baking soda
2 c. flour
1/4 tsp. salt
1 (16 oz.) can fruit cocktail, with juice
2 eggs
1/2 c. brown sugar
1 c. chopped pecans, optional

Sift together salt, sugar, baking soda and flour. Add fruit cocktail with juice and eggs; mix well with a fork (do not use a mixer). Pour batter into a 13x9 inch pan. Mix brown sugar and chopped pecans; sprinkle on top of batter. Bake in a preheated 350°F oven for 40 minutes.

SAUCE:

1/4 lb. butter
3/4 c. sugar
3/4 c. condensed milk
3 1/2 oz. shredded coconut

Combine first 3 sauce ingredients in a saucepan and boil for 2 minutes. Add coconut and mix thoroughly. Poke holes in hot cake so sauce can be absorbed. Pour hot sauce over hot cake. Serve warm or cool.