CAKE:

1 1/2 c. sugar
2 eggs
1/2 tsp. salt
1/2 c. Wesson oil
2 c. flour
1 1/2 tsp. baking soda
1 can fruit cocktail

ICING:

1 stick butter
1/2 c. caramel cream
3/4 c. sugar
1/2 c. coconut
1/2 c. nuts
1 tsp. vanilla

Beat sugar, eggs and oil. Sift dry ingredients and add to mixture. Mix in fruit cocktail and juice. Pour mixture into greased and floured pan. Sprinkle top with 1/4 cup brown sugar and 1/2 cup coconut. Bake at 350 degrees for about 45 minutes. Frost cake while hot.

ICING: Cook butter, cream, sugar, coconut and nuts 1 minute and add vanilla.