1 1/2 c. sugar
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 (No. 303) can fruit cocktail
1/4 c. brown sugar
1/2 c. coconut

Topping:

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

Sift first 4 dry ingredients together. Beat in eggs. Fold in fruit cocktail, including the juice. Pour in 9 x 13-inch pan. Over the top of the batter, sprinkle 1/4 cup brown sugar and 1/2 cup coconut.

Bake at 300°F for 50 to 60 minutes.

While cake is cooking, mix topping ingredients together in saucepan. Bring to a boil and stir constantly until thick. Cool for a few minutes and spread on hot cake.