Ingredients:

2 cups self-rising flour

1 15 oz can fruit cocktail in heavy syrup undrained

2 large eggs

1 tsp vanilla extract

1 1/2 cups sugar

1 stick unsalted butter (sauce)

1 cup sweetened coconut flakes (sauce)

1 cup sugar (sauce)

1 tsp vanilla extract (sauce)

1 cup evaporated milk (sauce)

1 cup chopped pecans (sauce)

Directions:

1. Preheat oven to 350 F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.

2. In a medium bowl, mix together all cake ingredients using an electric mixer at low speed until thoroughly combined. Pour cake batter evenly into prepared baking dish.

3. Bake at 350 for 30-35 minutes (oven times vary so check after 30 minutes.) When done, cake should spring back to the touch and a toothpick inserted into the middle comes out clean.

4. Sauce. Combine all the sauce ingredients in a medium sauce pan. Turn the heat up and bring it all to a boil for one minute. Using a fork, poke a few holes in the cake. Pour warm sauce over warm cake. Make sure to spread out the coconut and pecans evenly over cake. Serve warm or at room temperature.

Bon Appetit!