1 1/2 c. sugar
2 eggs
1/2 c. oil
2 c. flour (self-rising)
1/2 tsp. salt
2 tsp. baking soda
1 lg. can fruit cocktail (or 2 sm. cans), drained
1 c. coconut (more or less according to preference)

ICING:

1 c. unmelted soft butter
1 1/2 c. sugar
1/2 c. evaporated milk
1 tsp. vanilla
1/2 c. pecans, chopped

Drain fruit cocktail and keep separated. In another bowl, combine sugar, eggs and oil in bowl. In another bowl combine together flour, soda and salt. Add flour mixture to egg mixture (dry to wet) and stir with spoon.

Add fruit cocktail and only 1/2 or 3/4 of its juice and mix well (you may add more or less juice according to wetness. It should not be extremely runny but cake batter consistency).

Place in long glass cake pan and sprinkle generously with coconut. Bake in slow oven 300 degrees for 45 minutes to 1 hour. Remove from oven and place nuts on top then pour icing over nuts and cake while still hot.