CAKE:

1 1/2 c. sugar
1/2 c. Wesson oil
1/2 tsp. salt
1 med. can fruit cocktail
1/2 c. coconut
2 eggs
2 c. flour, sifted
2 tsp. baking soda
1 tsp. baking powder

FROSTING:

1 stick of butter
3/4 c. sugar
1/2 c. undiluted evaporated milk
1 tsp. vanilla
1/2 c. nuts, chopped
1/2 c. coconut

Beat sugar, eggs and oil together. Add flour, salt, baking soda and baking powder; mix. Add juice and fruit cocktail. Mix well. Pour into greased and floured 9 x 13 x 2 inch pan. Sprinkle coconut over batter. Bake at 350 degrees for about 45 minutes. While cake is hot spread with frosting.

FROSTING: In saucepan place butter, sugar and milk. Bring to a boil. Boil one minute stirring constantly. Add milk, coconut and nuts. Spread on hot cake.