1 1/2 c. sugar
1/2 c. cooking oil

Mix together, then add: 2 c. all-purpose flour 1/2 tsp. salt 2 tsp. baking soda 1 (16 oz.) can fruit cocktail, undrained

Bake in 13 x 9 inch pan for 45 minutes at 350 degrees (butter and sprinkle coconut over pan before baking).

Frosting: 1 stick butter, 3/4 cup sugar, and 3/4 cup canned milk; boil 2 minutes, then add: 1 teaspoon vanilla, 1/2 cup chopped nuts, and 1/2 cup coconut. Pour over cake.