1 large can fruit cocktail (don't drain)
2 eggs
2 1/2 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. vanilla
1/2 c. chopped nuts (optional)
1/2 c. coconut

Beat eggs and sugar until light. Add fruit cocktail with juice and dry ingredients; mix well and add nuts and coconut.

Bake at 350°F for 20 to 25 minutes in a greased jelly roll pan.

Topping:

1/4 c. evaporated milk
1 stick butter
1 c. sugar
1 tsp. vanilla
1/2 c. nuts (optional)

Bring all ingredients, except nuts, to a boil, stirring constantly, for 2 to 3 minutes. Add nuts and drizzle on warm cake.