1 1/2 c. sugar
2 eggs
2 c. canned fruit cocktail, including juice
2 tsp. baking soda
2 c. flour
1/4 c. brown sugar, packed
1 c. chopped walnuts
Icing (recipe below)

In large bowl of electric mixer, combine sugar, eggs, fruit cocktail and juice, baking soda and flour; mix at low speed until well combined. Pour into greased and floured 9"x13" cake pan. In small bowl, combine nuts and brown sugar; sprinkle over batter. Bake at 325 degrees for 40 minutes or until done. Spread hot cake with icing immediately. Let cool before serving.

ICING:

8 tbsp. butter
3/4 c. sugar
1/2 c. evaporated milk
1 c. flaked coconut

In small saucepan, combine butter, sugar and evaporated milk; bring to a boil and boil 2 minutes. Remove from heat and stir in coconut. Makes about 2 cups.