1 1/2 c. sugar
2 eggs
1/2 c. oil
1 can (303) fruit cocktail
2 c. plain flour
2 1/2 tsp. baking soda
1/2 tsp. salt

Sprinkle small can coconut on top. Bake at 350 degrees for 45 minutes in greased pan.

ICING:

1/2 c. butter
1 c. sugar
1 sm. can cream

Boil icing mixture 5 minutes. Take off heat and add 1 teaspoon vanilla and 1 cup nuts. Pour over cake while hot.