1 1/4 c. sugar
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
2 eggs, well beaten
2 c. fruit cocktail, undrained (1 lb.)

TOPPING:

1/4 c. brown sugar
1/2 c. chopped nuts

Preheat oven to 350 degrees. Grease and flour a 9 x 12 x 3 inch cake pan. Combine cake ingredients in large mixing bowl. Pour into pan. Sprinkle top with brown sugar and nuts. Bake at 350 degrees for 45 minutes or until nice and brown.

FROSTING:

3/4 c. sugar
1/2 c. canned milk
1/4 lb. butter
1 tsp. vanilla
1 can angel flake coconut

Combine sugar, canned milk, butter and vanilla; boil 1 minute, stirring constantly. Cool slightly before adding coconut. Spread evenly over warm cake.