1 1/2 c. sugar
2 eggs
1/2 c. cooking oil
2 c. all-purpose flour
1 c. angel flake coconut
1/2 tsp. salt
2 tsp. baking soda
1 tall (1 lb.) can fruit cocktail and juice

Cream together oil, eggs and sugar. Sift dry ingredients and add to creamed mixture. Beat until mixed. Add fruit cocktail and beat thoroughly. Pour into greased 9x13 inch pan. Sprinkle coconut over top. Bake at 350 degrees for approximately 1 hour.

TOPPING:

1 stick butter
1 c. sugar
1 c. Pet milk
1 tsp. vanilla
1 c. pecans

Mix together and boil for 5 minutes or more the butter, sugar, and Pet milk. Remove from heat and add vanilla and chopped nuts. Pour over cake while hot.