1 1/2 c. sugar
2 c. flour
2 eggs
2 tsp. vanilla
2 tsp. baking soda
1/2 tsp. salt
1/2 c. brown sugar
1/2 c. coconut
1 can fruit cocktail
1 sm. can crushed pineapple

Mix everything, except brown sugar and coconut, and pour into a greased and floured 13 x 9 x 2 inch pan. Mix brown sugar and coconut and sprinkle over cake mix. Bake at 350 degrees for 1 hour. Leave in pan and cool.

TOPPING:

3/4 c. sugar
1 stick butter
1/2 c. evaporated milk
1 tsp. vanilla
1/2 c. coconut
1/2 c. pecans, chopped

Bring to a boil sugar, butter, and milk. Cook for 3 minutes. Remove and add rest of ingredients. Stir. Cool and spread on cake while still in pan. Cut and serve.