2 eggs
1 1/2 c. sugar
1 can fruit cocktail, undrained (16 oz.)
2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. vanilla
1 1/2 c. coconut
1/2 c. nuts, chopped

GLAZE:

3/4 c. sugar
1/2 c. butter
1/4 c. evaporated milk
1/2 c. nuts, chopped

Beat eggs and sugar at high speed. Add rest of ingredients except coconut and nuts. Pour into a greased and floured 13 x 9 pan. Sprinkle coconut and nuts on top. Bake at 350 degrees for 20 to 25 minutes. Combine all glaze ingredients in saucepan and bring to a boil for 2 minutes. Remove from heat and pour over cake.