1 1/2 c. sugar
2 c. fruit cocktail
2 c. flour
2 eggs
2 tsp. baking soda
1/4 c. brown sugar
1 c. chopped pecans
1 stick butter
3/4 c. sugar
1/2 c. evaporated milk
1 c. flaked coconut

Mix the first 5 ingredients. Pour into a greased and floured 9 x 13 inch pan. Mix brown sugar and pecans; sprinkle over batter. Bake at 325 degrees for 40 minutes. Boil butter, sugar, and evaporated milk for 2 minutes. Add coconut; mix. Pour topping over warm cake.