2 c. flour
1 1/2 c. sugar
2 eggs
2 c. fruit cocktail, not drained
2 tsp. baking soda
1/2 tsp. salt

Mix all ingredients and beat for 2 minutes. Pour into greased 9 x 11 1/2 inch pan. On top of raw batter, sprinkle 1/2 cup brown sugar and 1 cup chopped nuts. Bake at 350 degrees for 1 hour. While cake is cooking, prepare icing.

ICING:

3/4 c. sugar
1/2 c. evaporated milk
1 c. shredded coconut
1 stick butter
1 tsp. vanilla

Mix and boil for 2 minutes. Pour over hot cake right in pan and cool. Serve cake directly from pan.