1 1/2 c. sugar
2 tsp. baking powder
1/2 c. flaked coconut
1/2 c. chopped nuts
2 eggs
1/4 c. oil
1 (#303) can fruit cocktail

TOPPING:

1 c. brown sugar
1 stick butter
1/2 c. coconut
1 c. canned milk
1/2 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour 9 x 13 inch pan. Combine sugar, eggs, and oil. Beat well. Add dry ingredients; mix well. Add fruit cocktail and mix gently. Pour into pan. Sprinkle top with coconut and chopped nuts. Bake for 30 minutes. Combine butter, sugar, and milk. Bring to a boil in a double boiler and boil for 10 minutes. Add vanilla and coconut. Spread while still hot on top of cake.

May substitute 1/2 cup artificial egg and eliminate the egg and oil. It will make the cake a little heavier but won't make much of a difference.