2 c. flour
1 tsp. sugar
No. 2 can fruit cocktail
1/4 c. brown sugar
1 1/2 c. sugar
1/4 tsp. salt
2 eggs, well beaten

Combine all ingredients except brown sugar. Mix well and pour into 13 x 9 inch greased pan. Sprinkle with brown sugar. Bake at 325 degrees for 45 minutes.

ICING FOR FRUIT COCKTAIL CAKE:

1 stick butter
1 1/2 c. sugar
1 c. chopped pecans
1 c. evaporated milk
1/2 tsp. vanilla
1 c. shredded coconut

Mix butter, sugar, evaporated milk and vanilla in saucepan. Boil for 2 minutes, beating well. Remove from heat; add nuts and coconut. Blend. Pour over cake while still warm.