1 1/2 c. white sugar
2 eggs
2 c. fruit cocktail, including juice
2 tsp. baking soda
2 c. flour
1/4 c. brown sugar
1 c. chopped nuts

In large bowl combine sugar, eggs, fruit cocktail and juice, baking soda and flour. Mix at a low speed until well combined. Pour into a lightly greased and floured 9 x 13 x 2 inch baking pan. In a small bowl mix together brown sugar and nuts. Sprinkle evenly over batter.

Bake at 325 degrees for 40 minutes or until cake is puffed up and tests done. Spread hot cake with icing immediately. Let cool on a wire rack before cutting into squares.

ICING:

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

In a small saucepan, combine butter, sugar and evaporated milk, bring to a boil and boil 2 minutes. Remove from heat and stir in coconut. Spoon icing over hot cake as soon as it is removed from the oven.