FRUIT COCKTAIL CAKE

1-1/2 c. sugar
2 eggs, beaten
1 can fruit cocktail (14 oz. size)
2 c. flour
2 t. soda
½ t. salt
½ c. brown sugar
½ c. coconut

Preheat oven at 350 degrees. In large bowl stir together the sugar, eggs and fruit cocktail. Sift together the flour, soda and salt and stir into the egg mixture. Pour into a greased and floured 9X13 sheetcake pan. Sprinkle with brown sugar and coconut. Bake about 35 minutes. Pour icing on top while hot.

ICING:

¾ c. sugar
½ c. evaporated milk
1 stick butter
1 t. vanilla
½ c. coconut
½ c. chopped pecans

In saucepan bring sugar, milk and butter to a low boil and boil 2 minutes. Remove from heat and let cool. Add vanilla, coconut and chopped pecans and spread on cake.