2 eggs
1 1/2 c. sugar
1 lb. 1 oz. can fruit cocktail, undrained
2 1/4 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 1/3 c. flaked coconut
1/2 c. chopped walnuts

Grease and flour 15 x 10 x 1 jelly roll pan. Beat eggs and sugar in large mixer bowl at high speed until light and fluffy. Add fruit cocktail, flour, soda, salt and vanilla. Beat at medium speed until well blended, scraping sides and bottom. Spread in pan. Sprinkle with coconut and walnuts. Bake at 350 degrees for 20 to 25 minutes or until golden brown. While hot drizzle with glaze. Cool. Cut in bars.

GLAZE:

3/4 c. sugar
1/2 c. butter
1/2 c. chopped walnuts
1/4 c. evaporated milk
1/2 tsp. vanilla

Combine all except walnuts in small pan. Boil 2 minutes, stir constantly. Remove from heat, stir in nuts. Cool.