2 eggs
1 1/2 c. sugar
1 (1 lb.) can fruit cocktail, undrained
1 1/2 tsp. baking soda
1 tsp. vanilla
1 1/2 c. flaked coconut
1/2 c. walnuts
2 1/2 c. flour
1/2 tsp. salt

Beat eggs and sugar at high speed until light and fluffy. Add fruit cocktail, vanilla and dry ingredients. Pour into 15x10 inch or 17x11 inch cookie sheet. Sprinkle with coconut and walnuts. Bake at 350 degrees for 30 to 35 minutes.

GLAZE:

3/4 c. sugar
1/4 c. evaporated milk
1/2 c. butter
1/2 c. walnuts

Boil 2 minutes, stirring constantly. Remove from heat, stir in 1/2 cup walnuts. Drizzle over hot cake.