Cake:

1 1/2 c. sugar
2 eggs
2 c. fruit cocktail (in light syrup; including liquid)
2 tsp. baking soda
2 c. flour
1/4 c. packed brown sugar
10 tbsp. chopped walnuts

Icing:

6 tbsp. butter
1 1/2 c. sugar
8 oz. fat-free evaporated milk
1 1/3 c. flaked coconut

Preheat oven to 325°F. Spray 13 x 9-inch cake pan with vegetable oil spray. In medium bowl, cream together sugar, eggs, fruit and syrup, baking soda and flour. Pour into prepared pan.

In small bowl, combine brown sugar and nuts. Sprinkle on top of batter.

Bake at 325°F for 40 minutes.

Prepare icing while cake bakes. In medium saucepan, bring butter, sugar and milk to boil. Boil 2 minutes; add coconut. Remove cake from oven; spoon hot icing over hot cake. Let cool.

Makes 15 servings.