2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
2 eggs
1 lg. can fruit cocktail and juice
1 (8 oz.) can crushed pineapple, drained

TOPPING:

3/4 c. sugar
1/2 c. Pet or Carnation milk
1 stick butter
1 c. coconut
1/2 c. pecans

Combine dry ingredients. Add eggs and fruit. Bake in 9x13 pan at 350 degrees for 35 to 40 minutes.

Combine topping ingredients in pot. Boil 6 minutes. Add nuts last. Pour hot topping over warm cake.