Ingredients:

1 1/2 cups white sugar

2 eggs

2 cups fruit cocktail with syrup (16-oz. can)

2 tsp. baking soda

2 cups gold medal unbleached all-purpose flour

1/4 cup brown sugar

1 cup chopped nuts

1 stick butter (icing)

1 cup coconut (icing)

3/4 cup brown sugar (icing)

1/2 cup evaporated milk or half-and-half (icing)

Directions:

1. Mix white sugar, eggs, fruit cocktail, baking soda and flour. Pour into greased and floured 9×13” pan. Combine brown sugar and nuts; sprinkle over batter.

2. Bake at 325° for 40 minutes. Spread boiled coconut icing on cake while hot.

3. Combine icing ingredients in saucepan and boil for 2 minutes. Spoon over cake while hot.

Bon Appetit!